Asian Chicken Salad with Snap Peas and Bok Choy
A refreshing Asian-inspired salad featuring tender poached chicken, crisp sugar snap peas, and fresh bok choy, dressed in a flavorful combination of ponzu, ginger, and rice vinegar.
Ingredients
- •2 pieces skinless boneless chicken breast halves
- •5 sprigs fresh cilantro
- •3 whole green onions
- •8 ounces sugar snap peas
- •3 whole baby bok choy
- •1 whole English hothouse cucumber
- •1 whole red jalapeño chile
- •¼ cup ponzu
- •2½ tablespoons seasoned rice vinegar
- •2½ tablespoons vegetable oil
- •1 tablespoon minced peeled fresh ginger
Cooking Instructions
- 1.
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 tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
25 min
- 2.
Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. 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.
10 min
- 3.
* Available in the Asian foods section of some supermarkets and at Asian markets.
