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Home > food > Healthy Chicken Recipe: Warm Snow Pea & Chicken Salad

Healthy Chicken Recipe: Warm Snow Pea & Chicken Salad

July 23rd, 2009
Warm Snow Pea and Chicken Salad

Warm Snow Pea and Chicken Salad

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

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  32. | #32

    What a tasty salad this is I have made it and I think it is one of the nicest salads I have ever eaten !!!

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  34. | #34

    This recipe looks great and I think I will cook it for my wife. She loves healthy food and hopefully she will be impressed with me cooking this dish. Will report back and let you know if she liked it :) Thanks foe sharing

  35. | #35

    Lelik: I would assume that olive oil would work just fine. If you could find sesame seeds (black or white) that would help and look good on the dish.

  36. | #36

    very healthy salad recipe, will definitely try to cook. Could I use olive oil instead of sesame oil? It’s pretty hard to find sesame oil here in Russia. Anyway, thanks for sharing!

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