Chicken Salad With Black Beans

Directions

• Step 1 SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
• Step 2 Meanwhile, cook the snow peas in boiling salted water for 30 seconds. Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside.
• Step 3 In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat.
• Step 4 Add broth, garlic and ginger and bring almost to a boil. Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes. Remove from heat and let the contents of the pan steep, covered, for 5 minutes.
• Step 5 Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3.
• Step 6 Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils.
• Step 7 When it’s time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips.
• Step 8 Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro.