Snow Pea, Cashews & Chicken Salad

Ingredients

• 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

• 1 tablespoon minced fresh ginger

• 2 cloves garlic, minced

• 1 pound snow peas, trimmed and thinly slivered lengthwise

• 2 tablespoons chopped cashews

Preparation

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.

2. Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini 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.