Recipe: Warm Snow Pea Salad with Chicken and Sesame Dressing

WARM SNOW PEA SALAD WITH CHICKEN

FOR THE CHICKEN:
1 pound boneless, skinless chicken breast, trimmed
1 (14 ounce) can reduced-sodium chicken broth
FOR THE DRESSING:
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
3 teaspoons toasted sesame oil, divided use
2 tablespoons tahini or cashew butter
FOR THE SNOW PEAS:
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound snow peas, trimmed and thinly slivered lengthwise
2 tablespoons chopped cashews (for garnish)

Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)

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

Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.

Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.

Makes 4 servings
Adapted from source: Eating Well magazine, May 2007