Asian Chicken Salad with Snap Peas and Bok Choy Recipe

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Prep time:
Cook time:
Servings: 4


Cost per serving $0.67 view details
  • 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-oz) package sugar nap peas
  • 3 baby bok choy, thinly sliced crosswise
  • 1 cucumber , thinly sliced crosswise
  • 1 red jalapeno chile, thinly sliced
  • ¼ cup ponzu
  • 2 ½ tablespoons seasoned rice vinegar
  • 2 ½ tablespoons vegetables oil
  • 1 tablespoon minced peeled fresh ginger


  1. Fill medium skillet with salted water; bring to boil.
  2. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tong, transfer chicken to plate; cool.
  3. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minutes. Drain; rinse snap peas under cold water to cool.
  4. Discard whole green onion and cilantro sprig. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
  5. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 90g
Recipe makes 4 servings
Calories 110  
Calories from Fat 79 72%
Total Fat 8.89g 11%
Saturated Fat 0.72g 3%
Trans Fat 0.23g  
Cholesterol 13mg 4%
Sodium 23mg 1%
Potassium 157mg 4%
Total Carbs 1.42g 0%
Dietary Fiber 0.4g 1%
Sugars 0.7g 0%
Protein 5.76g 9%
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