Poached Chicken And Pea Salad With Almonds And Eda... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 lb boneless, skinless chicken thighs |
1 1/2 cups gluten-free chicken broth |
3 tbsp rice vinegar |
3 tbsp tamari (gluten-free soy sauce) |
1 tbsp sesame oil, divided |
2 tbsp almond butter |
1 tbsp finely grated fresh ginger |
2 cloves garlic, finely grated or minced |
1 lb snow peas, trimmed and thinly slivered lengthwise |
1 cup shelled edamame, thawed if frozen |
2 tbsp slivered almonds |
Directions:
1. Combine chicken and broth in a saucepan.
2. Bring to a boil then cover, reduce heat to low and simmer 12 minutes.
3. 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).
4. While chicken is poaching, whisk together vinegar, tamari, 2 tsp of the sesame oil and almond butter.
5. Heat the remaining oil in a large pan over medium-high heat. Add ginger and garlic.
6. Cook, stirring, 1 minute. Stir in slivered peas and edamame, cook until bright green, 3 to 4 minutes.
7. Pour sauteed mixture into a large bowl, add chicken and almonds.
8. Top with dressing and toss well to combine.
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