Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad
A refreshing Asian-inspired salad featuring tender cold-smoked chicken, crisp baby bok choy, and crunchy cashews, dressed in a flavorful sesame-soy vinaigrette. Perfect for a light yet satisfying meal.
Ingredients
- •6 whole baby bok choy, separated into leaves
- •2 tablespoons rice vinegar (not seasoned)
- •1 tablespoon soy sauce
- •2 teaspoons hoisin sauce
- •½ teaspoon black pepper
- •¼ teaspoon Chinese five-spice powder
- •¼ cup vegetable oil
- •2 tablespoons Asian sesame oil
- •2 tablespoons sesame seeds, toasted
- •3 cups shredded cold-smoked chicken
- •½ cup chopped fresh cilantro
- •½ cup roasted unsalted cashews
Cooking Instructions
- 1.
Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
5 min
- 2.
Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
5 min
- 3.
Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
3 min
- 4.
Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.
5 min
