Asian Chicken Salad With Snap Peas And Bok Choy

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breast halves (about 1 pound)
• 5 sprigs fresh cilantro, plus
• 1/3 cup chopped fresh 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 cucumber, quartered lengthwise, thinly sliced crosswise
• 1 red jalapeno chile, thinly sliced
• 1/4 cup ponzu sauce (available in asian markets or in the ethnic food aisle )
• 2 1/2 tablespoons seasoned rice vinegar
• 2 1/2 tablespoons vegetable oil
• 1 tablespoon minced peeled fresh ginger

Recipe

• 1 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.
• 2 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.