Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

Name: Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad
Yield: 4 servings
Ingredients: 1 6 baby bok choy, separated into leaves; 1 2 tablespoons rice vinegar (not seasoned); 1 1 tablespoon soy sauce; 1 2 teaspoons hoisin sauce; 1 1/2 teaspoon black pepper; 1 1/4 teaspoon Chinese five-spice powder; 1 1/4 cup vegetable oil; 1 2 tablespoons Asian sesame oil; 1 2 tablespoons sesame seeds, toasted; 1 1/2 cup chopped fresh cilantro; 1 1/2 cup roasted unsalted cashews (2 1/2 oz)

From the kitchen of Carly

Silky cold-smoked chicken piled over bright blanched bok choy, dressed in a five-spice vinaigrette that carries sesame and hoisin notes. Cashews and cilantro finish the bowl. Clean, balanced, and satisfying without feeling heavy.

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

Ingredients

4 servings

16 baby bok choy, separated into leaves
12 tablespoons rice vinegar (not seasoned)
11 tablespoon soy sauce
12 teaspoons hoisin sauce
11/2 teaspoon black pepper
11/4 teaspoon Chinese five-spice powder
11/4 cup vegetable oil
12 tablespoons Asian sesame oil
12 tablespoons sesame seeds, toasted
11/2 cup chopped fresh cilantro
11/2 cup roasted unsalted cashews (2 1/2 oz)

Instructions

Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.