Orange Chicken And Peanut Salad

Orange Chicken And Peanut Salad
Servings: 4 Prep 15 mins Cook 27 mins


  • 1 cup lower-sodium chicken broth
  • 3/4 cup orange juice
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, mashed
  • 1 pound boneless, skinned chicken breasts
  • 4 ounces snow peas, stringed
  • 1 tablespoon honey
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon rice-wine vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons dark Asian sesame oil
  • 4 cups sliced Napa cabbage
  • 4 cups sliced romaine lettuce
  • 1 can (8 ounces) sliced water chestnuts, rinsed and drained
  • 1 sweet red pepper, cut in 2-inch strips
  • 2 tablespoons chopped unsalted peanuts

Make It

1. Combine broth, juice, ginger and garlic in saucepan. Bring to simmering. Add chicken; cook, covered, 15 minutes, until no longer pink in center; turn over halfway through cooking.

2. Add the snow peas; cover and cook until tender-crisp, 2 minutes. Remove chicken and snow peas; reserve liquid. Cool chicken; cut into cubes. Combine chicken and snow peas in bowl.

3. Reduce cooking liquid to 3/4 cup over high heat, 10 minutes. For dressing, whisk into reduced liquid the honey, peanut butter, vinegar, soy sauce and oil. Serve dressing warm, or quick-chill in freezer 15 minutes.

To serve:

4. Line platter with cabbage and romaine. Add water chestnuts, red pepper and half of the dressing to chicken. Spoon onto cabbage-romaine mixture. Sprinkle with peanuts. Serve remaining dressing on side. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 307, Fat, total (g): 10, chol. (mg): 63, sat. fat (g): 2, carb. (g): 26, pro. (g): 30, sodium (mg): 398, Percent Daily Values are based on a 2,000 calorie diet.