Chicken Salad with Bok Choy and Asian Vinaigrette
Shredded chicken with thinly sliced vegetables and a light Asian vinaigrette. Pairs well with the Thai Quinoa Salad.From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 190.
Servings: 6 servings
- 3 cups cooked, shredded chicken from 3 split bone-in chicken breasts
- olive oil
- 4 stalks bok choy approximately 1/2 head, base trimmed and stalks rinsed
- 1 carrot peeled and cut into matchsticks
- 1 celery stalk peeled, halved lengthwise, very thinly sliced
- 1 red bell pepper cored and cut into very thin strips
- 1 tablespoon rice vinegar
- 2 tablespoons fresh lime or lemon juice
- 1 tablespoon honey
- 1 teaspoon finely minced ginger
- 1 tablespoon soy sauce
- 3 tablespoons canola oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- Preheat oven to 350°F. Place chicken on baking sheet, brush with olive oil, sprinkle with salt. Roast until internal temperature reaches 165°F using an instant read thermometer. Remove meat from bone and shred into thin strips. Refrigerate until ready to serve.
- Both with and green parts of bok choy will be used. Slice bok choy in half lengthwise. Then slice into 1/4" wide strips on a diagonal. Combine with remaining vegetables.
- In small bowl, whisk together all ingredients.
- In serving bowl combine chicken with dressing. Add vegetables and toss gently to combine and coat with dressing. Top with toasted sesame seeds. Dress only amount of salad to be served immediately.
Prep time is based on chicken being already prepared.