Asian Chicken Salad with Snap Peas and Bok Choy
['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 jalapeƱo 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.
* Available in the Asian foods section of some supermarkets and at Asian markets.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
ā
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.