Asian Chicken Salad with Bok Choy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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.
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.
* Available in the Asian foods section of some supermarkets and at Asian markets.
Number of Servings: 4
Recipe submitted by SparkPeople user MIAMBER.
2 skinless boneless chicken breast halves (about 1 pound)5 fresh cilantro sprigs plus 1/3 cup chopped cilantro1 whole green onion plus 2 green onions, chopped1 8-ounce package sugar snap peas3 baby bok choy, thinly sliced crosswise1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise1 red jalapeño chile, thinly sliced1/4 cup ponzu*2 1/2 tablespoons seasoned rice vinegar2 1/2 tablespoons vegetable oil1 tablespoon minced peeled fresh ginger
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.
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.
* Available in the Asian foods section of some supermarkets and at Asian markets.
Number of Servings: 4
Recipe submitted by SparkPeople user MIAMBER.
Nutritional Info Amount Per Serving
- Calories: 143.6
- Total Fat: 9.1 g
- Cholesterol: 10.3 mg
- Sodium: 437.9 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.6 g
- Protein: 6.8 g
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