Asian Chicken Salad with Snap Peas and Bok Choy

Name: Asian Chicken Salad with Snap Peas and Bok Choy
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 3 baby bok choy, thinly sliced crosswise; 5 fresh cilantro sprigs plus 1/3 cup chopped cilantro; 1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise; 1 Tbsp minced peeled fresh ginger; 1 whole green onion plus 2 green onions, chopped; 59 milliliters ponzu; 1 red jalapeño chile, thinly sliced; 3 Tbsps seasoned rice vinegar; 454 grams skinless boneless chicken breast halves (about; 227 grams package sugar snap peas; 3 Tbsps vegetable oil

Asian Chicken Salad with Snap Peas and Bok Choy is a gluten free and dairy free recipe with 4 servings. One serving contains 260 calories, 27g of protein, and 12g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of baby bok choy, seasoned rice vinegar, hothouse cucumber, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Fill medium skillet with salted water; bringto boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat tomedium and poach chicken until just cooked through, about 20 minutes. Using tongs,transfer chicken to plate; cool.

Ingredients you will need

Chicken Breast

Green Onions

Cilantro

Whole Chicken

Equipment you will use

Tongs

Add snap peas to same skillet; increase heat to highand cook until crisp-tender, about 1 minute.

Ingredients you will need

Sugar Snap Peas

Equipment you will use

Frying Pan

Drain; rinse snap peas under cold water tocool. 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.

Ingredients you will need

Green Onions

Sugar Snap Peas

Cilantro

Whole Chicken

Water

Equipment you will use

Bowl

Whisk ponzu, vinegar, oil, and ginger in small bowl.

Ingredients you will need

Vinegar

Ginger

Cooking Oil

Equipment you will use

Whisk

Bowl

Add dressing to salad; toss to coat. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

* Available in the Asian foods section of some supermarkets and at Asian markets.

Equipment

Ingredients

Servings:

baby bok choy, thinly sliced crosswise 5

fresh cilantro sprigs plus 1/3 cup chopped cilantro 1

English hothouse cucumber, quartered lengthwise, thinly sliced crosswise 1Tbsp

minced peeled fresh ginger 1

whole green onion plus 2 green onions, chopped 59milliliters

ponzu 1

red jalapeño chile, thinly sliced 3Tbsps

seasoned rice vinegar 454grams

skinless boneless chicken breast halves (about 227grams

package sugar snap peas 3Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Tanian et Vincent Careme Terre Brulee Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.