Spicy Orange Chicken Salad

• 1 cup low sodium chicken broth
• 34 cup fresh orange juice
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 4 boneless skinless chicken breast halves (about 1 lb. total weight)
• 4 ounces snow peas, trimmed
• 1 tablespoon honey
• 1 tablespoon creamy peanut butter
• 1 tablespoon rice wine vinegar
• 2 teaspoons soy sauce
• 2 teaspoons dark sesame oil
• 4 cups sliced napa cabbage
• 4 cups sliced romaine lettuce
• 1 (8 ounce) can sliced water chestnuts, drained and rinsed
• 1 red bell pepper, cut into 2-inch long strips
• 2 tablespoons chopped unsalted peanuts

1. In a saucepan, mix together the broth, orange juice, ginger, and garlic.
2. Bring to a simmer.
3. Add in chicken breasts; cook, covered, for 15 minutes or until internal temperature registers 170 on an instant read thermometer; turn over halfway through the cooking.
4. Add in the snow peas; cover and cook 2 minutes or until crisp tender.
5. Remove chicken and snow peas using a slotted spoon; cool chicken and cut into cubes.
6. Meanwhile, boil cooking liquid until reduced to 3/4 cup (about 10 minutes).
7. Whisk in the honey, peanut butter, vinegar, soy sauce, and sesame oil to make a dressing (may serve this warm or chill in the freezer for 15 minutes).
8. To serve salad: line individual salad plates with cabbage and romaine lettuce.
9. Toss the chicken, snow peas, water chestnuts, bell pepper, and half the dressing; spoon mixture onto salad plates.
10. Sprinkle with peanuts; serve with remaining dressing.

chicken broth, orange juice, ginger, garlic, chicken breast halves, snow peas, honey, peanut butter, rice wine vinegar, soy sauce, dark sesame oil, cabbage, romaine lettuce, water chestnuts, red bell pepper, peanuts

Taken from www.food.com/recipe/spicy-orange-chicken-salad-124988 (may not work)