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.
Prep Time50 minutesmins
Course: Gluten Free, Main Course - Chicken - Poultry, Salads - Main Course
4stalks bok choyapproximately 1/2 head, base trimmed and stalks rinsed
1carrotpeeled and cut into matchsticks
1celery stalkpeeled, halved lengthwise, very thinly sliced
1red bell peppercored and cut into very thin strips
Asian Vinaigrette
1tablespoonrice vinegar
2tablespoonsfresh lime or lemon juice
1tablespoonhoney
1teaspoonfinely minced ginger
1tablespoonsoy sauceUse tamari for gluten free.
3tablespoonscanola oil
1tablespoontoasted sesame oil
Garnish
2tablespoonstoasted sesame seeds
Instructions
Chicken
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.
Salad
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.
Vinaigrette
In small bowl, whisk together all ingredients.
To Serve
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.
Notes
Prep time is based on chicken being already prepared.