Slivered Snow Pea & Chicken Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, trimmed
• 1 (14 ounce) can organic reduced-sodium chicken broth
• 3 tablespoons rice vinegar
• 3 tablespoons reduced sodium soy sauce
• 3 teaspoons toasted sesame oil, divided
• 2 tablespoons tahini (we used cashew butter, had it on hand from another dish) or 2 tablespoons smooth cashew butter (we used cashew butter, had it on hand from another dish)
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 1 lb snow peas, trimmed and thinly slivered lengthwise
• 2 tablespoons chopped cashews

Recipe

• 1 place chicken in a medium skillet or saucepan and add broth; bring to a boil.
• 2 cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
• 3 transfer the chicken to a cutting board to cool.
• 4 shred into bite-size pieces. (cool and refrigerate the broth, reserving it for another use.).
• 5 meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
• 6 heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• 7 add ginger and garlic and cook, stirring, until fragrant, about 1 minute.
• 8 stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes.
• 9 transfer to the bowl with the dressing.
• 10 add the chicken to the bowl with the peas; toss to combine.
• 11 serve sprinkled with cashews.