Thursday, June 2, 2011

Fast and Fresh: Bok Choy Chicken Salad

It’s almost my 26th birthday! This weekend I’ll be celebrating my downhill decent to 30, and next weekend I’ll be in Vegas for a bachelorette party. With my days quickly filling up and the weather finally warming up (knock on wood), its time to start making quick, light, fresh meals for dinner. Like this one—crunchy baby bok choy, sweet snap peas, cool cucumbers, green onions, and shredded chicken—all tossed in a slightly spicy sesame soy vinaigrette. Calling this sexy dish easy or fast isn't even an insult—she’ll take the compliment and strut her stuff right across your dinner plate.

I threw this together on a late weeknight, in about 10 minutes. I cheated a little, buying a rotisserie chicken… but hey, no one ever said cheaters never prosper. (Oh. They do say that?) Well, in this case, it’s worth it. I get to throw together a tasty dinner in record time, and Evan gets to release his inner caveman (insert visual of Evan ravaging a chicken carcass here). Win-win, right? Right.

Salad with Bok Choy, Snap Peas, and Chicken
Inspired by Bon Appetit

1 jalapeño, diced
1 green onion, chopped
1/4 cup soy sauce
1 tablespoon honey
2 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon olive oil
Toasted sesame seeds

1 rotisserie chicken—shredded
2 green onions, sliced
1.5 cup sugar snap peas cut in half or thirds
3 baby bok choy, thinly sliced crosswise
1 seedless English cucumber, chopped

For dressing, whisk together ingredients—add more oil or vinegar as needed. In a large bowl, combine chicken, 2/3 of the green onions, the snap peas, bok choy, and cucumber. Toss with dressing. Enjoy!
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