Asian Chicken Salad with Baby Bok Choy

by Emily Kemme

Asian Chicken Salad with Baby Bok Choy

I think it’s summer! School is out, swimming pools are teeming with kids, splashing each other in thankful bliss that the three-month break has begun, and temperatures are climbing. These days, I don’t want to spend much time in my kitchen. Raise your hands, everyone! Are we in agreement? Awesome! So, here we go, summer recipe season gets geared up, with ideas to satisfy your hunger after spending the day outside, doing whatever floats your boat. Yes, it’s true that for we grownups, there is still the real world, and real work, but at least we can pretend we’re on summer vacation, keeping the kitchen duties light and easy. This simple asian chicken salad fits the bill. Double it, for quick leftovers, or to feed more people. It will keep well for two days in the refrigerator, before the veggies droop. It’s also a perfect option for picnics. Toss with the dressing right before serving to keep the veggies happy.

 

Fresh and bright, these ingredients hold their shape well with a light, asian-themed dressing.

Fresh and bright, these ingredients hold their shape well with a light, asian-themed dressing.

2 skinless, boneless chicken breast halves

2 dried chile de arbol (find in the chilled produce section with the herbs)

5 fresh cilantro sprigs, plus 1/3 cup chopped cilantro

6-8 fresh chives, chopped

4 large sprigs basil, leaves separated, sliced in a chiffonade (thinly shredded)

1 8-oz package sugar snap peas

3 baby bok choy, stems separated, rinsed, and thinly sliced crosswise

one good handful mini sweet peppers, assorted colors (about 5-6, depending on the hand), thinly sliced

2 stalks celery, diced

1/4 cup stir fry sauce

2 1/2 T rice vinegar

2 1/2 T sesame oil

1/2 tsp dried ginger

 

Colorful and satisfying. Guaranteed to keep your time in the kitchen at a minimum.

Colorful and satisfying. Guaranteed to keep your time in the kitchen at a minimum.

Fill medium skillet with salted water. Bring to boil. Add chicken breasts, cilantro sprigs, chile de arbol and chives. Lower heat to medium, cover skillet, and poach until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to cutting board to cool. Add snap peas to same skillet. Increase heat to high, and cook until crisp-tender, about 1 minute.

Drain peas and rinse with cold water. Shred chicken and add with peas to large bowl. Add chopped cilantro, baby bok choy, sweet peppers, and celery to bowl, stirring gently to combine. Whisk stir fry sauce, vinegar, oil and ginger in a small bowl until emulsified. Pour dressing over salad, tossing gently to coat. Season to taste with soy sauce and pepper.

A simple, fresh Asian salad calls for an easy, approachable Riesling. I like the inexpensive and easy to find Chateau Ste Michelle Dry Riesling from Washington State. This Riesling is not overly sweet, but delivers lush fruit aromas and balanced acidity. What a great summertime wine! Stephanie Davis, Certified Wine Sommelier, www.winacea.com

Stephanie says:  A simple, fresh Asian salad calls for an easy, approachable Riesling.
I like the inexpensive and easy to find Chateau Ste Michelle Dry Riesling from Washington State. This Riesling is not overly sweet, but delivers lush fruit aromas and balanced acidity. What a great summertime wine!
Stephanie Davis, Certified Wine Sommelier, www.winacea.com

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