Asian Chicken Salad with Snap Peas and Bok Choy |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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-ounce package sugar snap peas |
3 baby bok choy, thinly sliced crosswise |
1 english hothouse cucumber, quartered lengthwise, thinly sliced crosswise |
1 red jalapeño chile, thinly sliced |
1/4 cup ponzu |
2 1/2 tablespoons seasoned rice vinegar |
2 1/2 tablespoons vegetable oil |
1 tablespoon minced peeled fresh ginger |
Directions:
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.
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.
3. * Available in the Asian foods section of some supermarkets and at Asian markets.
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