This Chicken salad has a nice crunchy texture and sweet taste because of the snow peas.  Combine the 2 ingredients together by coating them with a creamy Asian dressing.

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

Procedure:

1. Boil chicken with the broth in a medium skillet.  Cover and reduce heat and simmer gently for 10 to 12 minutes until chicken is cooked through.  Transfer to a cutting board and shred into bite size pieces.
2. Combine vinegar, soy sauce, 2 teaspoons sesame oil and tahini in a large bowl until smooth.
3. Heat the remaining 1 teaspoon oil in a skillet over medium heat and cook ginger and garlic for 1 minute.  Stir in the peas and cook for 3 to 4 minutes until peas are bright green.
4. Combine all the ingredients together and toss to coat.  Garnish with chopped cashews.