For a wholesome yet palatable Monday night meal in a pinch, toss last night's leftover chicken with bok choy and sugar snap peas to create a succulent, Asian-style chicken salad. You'll love the cool cucumber, refreshing vegetables, and clean flavors of ponzu, ginger, and rice vinegar. For a recipe that will come together in well under an hour,
2 skinless boneless chicken breast halves (about 1 pound)
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 hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
1/4 cup ponzu
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 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.
- Chicken, Salads
- Other Asian