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Warm Snow Pea and Chicken Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings, 1 1/4 cups each
Snow peas aren’t just for stir-fries. Thinly sliced, their crunchy texture and sweet taste combine with a creamy Asian dressing to make this salad special.
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
Warm Snow Pea and Chicken Salad Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Main-Dish Summer Salads
 Asian Chicken Salads
Nutrition Facts per Serving
Yield:   4 servings, 1 1/4 cups each
Calories: 284
Fat. Total: 13g
Protein: 30g
Carbohydrates, Total: 13g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 64mg
Sodium: 509mg
% Cal. from Fat: 41%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: amber Reviewed: 08/24/2012
Amazingly delicious!
This recipe was light&crisp,but had enough substance to be a main course.I added in two cans of sliced water chestnuts (after I chopped them) with the snow peas to saute, & omitted the cashews.The water chestnuts replaced the crunch without taking over the flavor perfectly.I served this with jasmine rice that I cooked in coconut milk,curry powder,& saffron, with a side of soft flatbread & tzaziki for dipping. It got rave reviews from all family & friends & was just as good cold the next day.
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