Warm Snow Peas And Chicken Salad

• 1 lb. boneless, skinless chicken breasts, trimmed
• 1-14 oz. can of reduced sodium chicken broth
• 3 T. Rice vinegar
• 3 T. Reduced sodium soy sauce
• 3 t. Toasted sesame oil
• 2 t. Tahini or cashew butter
• 1 t. Minced ginger
• 2 cloves of garlic, minced
• 1 lb. snow peas, trimmed and thinly slivered lengthwise
• 2 T. Chopped cashews

1. Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover; reduced heat to low, and simmer gently until cooked through and no longer pink in the middle, 10-12 minutes. Transfer the chicken to a cutting board to cool. Shred
2. into bite-sized pieces.
3. Meanwhile, whisk vinegar, soy sauce, 2 t. Sesame oil and tahini Ina large bowl until smooth.
4. Heat the remaining 1teaspoon oil into a large nonstick pan 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, 3-4 minutes. Transfer to the bowl with the dressing.
5. Add the chicken to the bowl with the peas;toss to combine. Serve sprinkled with chopped cashews

chicken breasts, chicken broth, vinegar, soy sauce, sesame oil, tahini, ginger, garlic, snow peas, cashews

Taken from www.epicurious.com/recipes/member/views/warm-snow-peas-and-chicken-salad-51116601 (may not work)