Asian Chicken Salad with Snap Peas and Bok Choy
Asian Chicken Salad with Snap Peas and Bok Choy is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Fill medium skillet with salted water; bring to boil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFill 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.