Asian Chicken Salad with Snap Peas and Bok Choy

From the kitchen of Carly

Tender poached chicken meets crisp snap peas and bok choy in this bright, herbaceous salad. Ponzu and rice vinegar dressing cuts through with sharp citrus notes, while fresh cilantro and jalapeño keep things punchy. Clean, satisfying, and ready in under thirty minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 skinless boneless chicken breast halves (about 1 pound)
  • 15 fresh cilantro sprigs plus 1/3 cup chopped cilantro
  • 11 whole green onion plus 2 green onions, chopped
  • 11 8-ounce package sugar snap peas
  • 13 baby bok choy, thinly sliced crosswise
  • 11 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
  • 11 red jalapeño chile, thinly sliced
  • 11/4 cup ponzu*
  • 12 1/2 tablespoons seasoned rice vinegar
  • 12 1/2 tablespoons vegetable oil
  • 11 tablespoon minced peeled fresh ginger

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.

  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.