Eating Well has an interesting chicken-based recipe that is easy to prepare and tasty for the palate. They point out that snow peas aren’t just for stir-fries. Thinly sliced, their crunchy texture and sweet taste combined with a creamy Asian dressing, truly make this salad special.
It’s delightfully different, with a crunchy type of texture and a sweet taste. When combined with an Asian dressing, you have something really special.
Check it out:
Makes 4 servings, 11/4 cups each
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
1 pound boneless, skinless chicken breast, trimmed
1 14-ounce can reduced-sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
3 teaspoons toasted sesame oil, divided
2 tablespoons tahini or cashew butter
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound snow peas, trimmed and thinly slivered lengthwise
2 tablespoons chopped cashews
1. 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.)
2. Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
3. 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.
4. Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
NUTRITION INFORMATION: Per serving: 284 calories; 13 g fat (2 g sat, 5 g mono); 64 mg cholesterol; 13 g carbohydrate; 30 g protein; 3 g fiber; 509 mg sodium; 499 mg potassium.
Nutrition bonus: Vitamin C (90% daily value), Selenium (30% dv), Iron (20% dv), Magnesium (18% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 3 very lean meat, 2 fat
Source: Eating Well