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Asian Chicken Salad with Snap Peas and Bok Choy
Ingredients
- 2 skinless boneless chicken breast halves (about 1 pound)
- 5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
- 1 whole green onion plus 2 green onions, chopped
- 1 (8-oz) package sugar nap peas
- 3 baby bok choy, thinly sliced crosswise
- 1 cucumber , thinly sliced crosswise
- 1 red jalapeno chile, thinly sliced
- ¼ cup ponzu
- 2 ½ tablespoons seasoned rice vinegar
- 2 ½ tablespoons vegetables oil
- 1 tablespoon minced peeled fresh ginger
Directions
- Fill medium skillet with salted water; bring to boil.
- Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tong, transfer chicken to plate; cool.
- Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minutes. Drain; rinse snap peas under cold water to cool.
- Discard whole green onion and cilantro sprig. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
- Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
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