bites & pieces

Warm Snow Pea & Chicken Salad

A low fuss meal, great during summer or for when you want a quick and easy dinner.

Ingredients

• 450g skinless chicken breast
• 500ml reduced sodium chicken broth (2 cups)
• 3 tablespoons rice vinegar
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons tahini
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 450g snow peas, trimmed and thinly slivered lengthwise
• 2 tablespoons chopped cashews

Method

1. Trim fatty bits (if any) off chicken breasts and place into medium fry pan
2. Pour in chicken broth and bring to the boil. Reduce heat and simmer covered till the chicken is cooked through, no longer pink in the middle (10 to 12 minutes)
3. Remove from heat and transfer the chicken to a cutting board to cool
4. Meanwhile whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini in a large bowl until smooth
5. Heat remaining oil in a large nonstick fry pan over medium-high heat. Add ginger and garlic and cook, stirring until fragrant (about 1 minute)
6. Stir in slivered peas and cook, stirring until bright green (3-4 minutes). Transfer to the bowl with the dressing
7. Shred up chicken and add to the bowl with the peas; toss to combine
8. Serve sprinkled with cashews

Recipe originally from here