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Under 30 Minutes

Asian Chicken Salad with Bok Choy

  • Prep:
  • Total Time:
  • Servings: 4
Asian Chicken Salad with Bok Choy

Source: Everyday Food, April 2009


  • Coarse salt
  • 4 heads baby bok choy, trimmed and halved lengthwise
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce (or 2 teaspoons soy sauce)
  • 1 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
  • 2 cooked chicken breasts, sliced crosswise
  • 3 ounces snow peas, thinly sliced lengthwise (1 cup)
  • 3 small shallots, thinly sliced
  • 1/4 cup fresh mint leaves, coarsely chopped


  1. In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.

  2. In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy.

Cook's Note

Saving the chicken: To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days.

Reviews (1)

  • ambercutie9 10 Feb, 2010

    This meal tasted like I was eating grass, except for the chicken. I would not make this again.

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