Orange Chicken And Peanut Salad
- 1 of 3 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 of 3 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 of 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.
- 1 of 1 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.
Servings Per Recipe: 4
Per Serving: 2 g sat. fat, 63 mg chol., 10 g Fat, total, 26 g carb., 398 mg sodium, 30 g pro., 307 kcal cal.