Poached Chicken And Pea Salad With Almonds And Edamame
From jo_jo_ba 14 years ago
- 40 minutes to make
- Serves 4
Poaching instead of roasting or sauteeing the chicken for this salad keeps the outside soft, allowing the crunch to come from the almonds and sweetness from the snow peas and edamame. Chicken thighs are an equally lean choice without the skin and are higher in iron than the breast meat. Read more While this is excellent warm, leftovers are just as good the next day and are great stirred into rice. See less
Ingredients
- 1 lb boneless, skinless chicken thighs shopping list
- 1 1/2 cups gluten-free chicken broth shopping list
- 3 tbsp rice vinegar shopping list
- 3 tbsp tamari (gluten-free soy sauce) shopping list
- 1 tbsp sesame oil, divided shopping list
- 2 tbsp almond butter shopping list
- 1 tbsp finely grated fresh ginger shopping list
- 2 cloves garlic, finely grated or minced shopping list
- 1 lb snow peas, trimmed and thinly slivered lengthwise shopping list
- 1 cup shelled edamame, thawed if frozen shopping list
- 2 tbsp slivered almonds shopping list
How to make it
- Combine chicken and broth in a saucepan.
- Bring to a boil then cover, reduce heat to low and simmer 12 minutes.
- Transfer the chicken to a cutting board to cool. Shred or dice into bite-size pieces. (Broth can be refrigerated for another use - it will be more strongly flavoured than your standard chicken broth).
- While chicken is poaching, whisk together vinegar, tamari, 2 tsp of the sesame oil and almond butter.
- Heat the remaining oil in a large pan over medium-high heat. Add ginger and garlic.
- Cook, stirring, 1 minute. Stir in slivered peas and edamame, cook until bright green, 3 to 4 minutes.
- Pour sauteed mixture into a large bowl, add chicken and almonds.
- Top with dressing and toss well to combine.
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The Rating
Reviewed by 1 people-
This is my kind of recipe! Thanks.
shecooks4u
in Chandler loved it
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hearty and healthy with all the right textures.
shecooks4u
in Chandler loved it
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