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Asian Chicken Salad with Bok Choy

Asian Chicken Salad with Bok Choy

Everyday Food, April 2009 http://www.marthastewart.com/343764/asian-chicken-salad-with-bok-choy
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  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

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