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Recipe For Asian Chicken Salad With Bok Choy

Monday's Leftovers: Asian Chicken Salad

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,


Asian Chicken Salad With Snap Peas And Bok Choy

Asian Chicken Salad With Snap Peas And Bok Choy

Bon Appetit Recipe for Asian Chicken Salad With Bok Choy


  1. 2 skinless boneless chicken breast halves (about 1 pound)
  2. 5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
  3. 1 whole green onion plus 2 green onions, chopped
  4. 1 8-ounce package sugar snap peas
  5. 3 baby bok choy, thinly sliced crosswise
  6. 1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
  7. 1 red jalapeño chile, thinly sliced
  8. 1/4 cup ponzu
  9. 2 1/2 tablespoons seasoned rice vinegar
  10. 2 1/2 tablespoons vegetable oil
  11. 1 tablespoon minced peeled fresh ginger


  1. Fill medium skillet with salted water; bring to boil.
  2. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes.
  3. 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.
  4. Drain; rinse snap peas under cold water to cool.
  5. Discard whole green onion and cilantro sprigs. Coarsely shred chicken.
  6. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
  7. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

Serves 4.

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