Warm Snow Pea and Chicken Salad

Warm Snow Pea and Chicken Salad (Adapted from Eating Well)

16 ounces boneless, skinless chicken breasts
1 3/4 cups chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
3 teaspoons toasted sesame oil, divided
2 tablespoons cashew butter
1 tablespoon minced fresh ginger
2 cloves garlic, minced
16 ounces snow peas, trimmed and thinly slivered lengthwise
1/4 cup chopped cashews

In a medium saucepan, add chicken and broth. Bring just to a boil, then cover, reduce heat to low and simmer gently until cooked through - about 10 to 12 minutes. Remove from the heat and let cool in the broth for 10 minutes - take the chicken out from the broth and place on a cutting board until cool enough to handle. Shred into bite-size pieces. If desired, you can cool and refrigerate or freeze the broth to use at a later time

In a large bowl, whisk together vinegar, soy sauce, 2 teaspoons sesame oil and cashew butter.

In a large skillet, heat remaining 1 teaspoon oil over medium-high heat. Add ginger and garlic - cook until fragrant, about 1 minute. Stir in slivered peas - cook until bright green, about 3 minutes. Remove and scoop the peas into the large bowl with the dressing.

Place the chicken into the bowl with the peas and dressing - toss well to coat. Scatter each serving with the chopped cashews.

Makes about 4 servings.

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