Ingredients
- Coarse salt
- 4 heads baby bok choy, trimmed and halved lengthwise
- 3 tablespoons fresh lime or lemon 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 or spring onions, thinly sliced lengthwise
- Watercress
- ½ red onion, thinly sliced
- Microgreens
- 1/4 cup fresh mint leaves, coarsely chopped
Vendors
Tags
Salad
Poultry
Chicken
BokChoy
Chicken and bok choy salad
Method
- 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/spring onions, mircogreens, red onion and watercress; toss to combine
- Top chicken mixture with mint, and serve alongside bok choy
Comments
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