Spring Chicken & Snow Pea Salad | Carson Tahoe Health

Thinly sliced, crunchy snow peas, combined with a creamy Asian dressing, makes a delicious, and healthy, sweet spring salad.

1lb boneless, skinless chicken breast, trimmed
14 oz. cans reduced-sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
3 teaspoons toasted sesame oil
2 tablespoons tahini, or cashew butter
1 tablespoon fresh ginger (minced)
2 cloves garlic (minced)
1lb snow peas (trimmed and thinly slivered lengthwise)
2 tablespoons chopped cashews

Step 1
Place chicken in a medium skillet or saucepan and add broth; bring to a boil.

Step 2
Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.

Step 3
Transfer the chicken to a cutting board to cool.

Step 4
Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)

Step 5
Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.

Step 6
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.

Step 7
Add ginger and garlic and cook, stirring, until fragrant, about 1 minute.

Step 8
Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes.

Step 9
Transfer to the bowl with the dressing.

Step 10Add the chicken to the bowl with the peas; toss to combine.

Step 11
Serve sprinkled with cashews.

Nutrition Information
Per 1 1/4 cup serving: 284 calories; 13 g fat ( 2 g sat , 5 g mono ); 64 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 30 g protein; 3 g fiber; 509 mg sodium; 499 mg potassium.