ASIAN CHICKEN SALAD WITH BOK CHOY

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Asian Chicken Salad with Bok Choy image

Use leftover chicken breasts from our Simple Chicken Noodle Soup when making this light Asian Chicken Salad with Bok Choy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 10

Coarse salt
4 heads baby bok choy, trimmed and halved lengthwise
3 tablespoons fresh lime juice
2 tablespoons fish sauce (or 2 teaspoons soy sauce)
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 cooked chicken breasts, sliced crosswise
3 ounces snow peas, thinly sliced lengthwise (1 cup)
3 small shallots, thinly sliced
1/4 cup fresh mint leaves, coarsely chopped

Steps:

  • In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.
  • In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy.

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