Spicy Orange Chicken Salad

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup low sodium chicken broth
• 3/4 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

Recipe

• 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.