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Asian (Chicken) Salad With Snap Peas And Bok Choy

Posted: Thursday, March 8th, 2012
Total Time: 40 min
Active Time: 20 min
Serves: 4

  • (2 skinless boneless chicken breast halves, about 1 lb; optional as dish can also be made with tofu)
  • 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 cucumber, quartered lengthwise, thinly sliced crosswise
  • 1 red jalapeño chile, thinly sliced
  • ¼ cup ponzu (available in the Asian food section of most supermarkets)
  • 2 ½ tbsp seasoned rice vinegar
  • 2 ½ tbsp vegetable oil
  • 1 tbsp minced peeled fresh ginger
Preparation: 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. Discard whole green onion and cilantro sprigs. Coarsely shred cooled chicken.

Whisk ponzu, vinegar, oil, and ginger in small bowl. If using tofu, toss cubes in dressing; set aside.

Add snap peas to pot of boiling water (can use the same skillet and water as the chicken) cook until crisp-tender, about 1 minute. Drain and rinse snap peas under cold water to cool. Toss (chicken), chopped cilantro, chopped green onions, snap peas, bok choy, cucumber, and chile in large bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper. Adapted from Bon Appétit, 2008.