WARM SNOW PEA & CHICKEN SALAD

WARM SNOW PEA & 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, or cashew butter
•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. (Cool and refrigerate the broth, reserving it for another use.)
2.Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) 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.