Asian Chicken Salad with Snap Peas and Bok Choy

Asian Chicken Salad with Snap Peas and Bok Choy
Photo by Lisa Hubbard


  • 1 red jalapeño chile
  • 3 baby bok choy
  • 2 ½ tablespoons seasoned rice vinegar
  • 2 skinless boneless chicken breast halves
  • 5 fresh cilantro sprigs
  • 2 ½ tablespoons vegetable oil
  • 1/3 cup cilantro
  • + 5 more ingredients
    • 1 8-ounce package sugar snap peas
    • 1 English hothouse cucumber
    • 3 green onions
    • ¼ cup ponzu
    • 1 tablespoon 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 hig...

View full recipe at Epicurious


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