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  • Asian Chicken Salad with Snap Peas and Bok Choy

    1 vote
    Asian Chicken Salad with Snap Peas and Bok Choy
    Prep time:
    Cook time:
    Servings: 4
    by Jessica Ryan
    39 recipes
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    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

    1. Fill medium skillet with salted water; bring to boil.
    2. 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.
    3. 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.
    4. 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.
    5. 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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