June 1, 2011

Asian Chicken Salad with Snap Peas and Bok Choy

The second reason why perhaps a whole chicken roasted in the oven to golden, unctuous perfection is the perfect meal is this: chicken salad. I’ve waxed poetic before about how a great chicken salad recipe can make you feel utterly lady-like or transport you to the rough, sun-parched lavender fields of Provence. This chicken salad is a different beast. In clothing terms: if a classic, tarragon chicken salad is Betty Draper in a full-skirted day dress, this Asian chicken salad is a thoroughly modern woman wearing a sculptural cuff and a spare, boxy shift. In other words, there’s nothing retro about it.

This recipe is also a good jumping off point for other Asian-inspired flavors––lime and or maybe even a dash of toasted sesame oil. And I can’t help but think that next time around a few other colors would make this salad as beautiful as it is delicious: shredded red cabbage, carrots, or thin slices of red pepper would all be lovely. This is definitely a keeper as is, but there’s also room to play.

Asian Chicken Salad with Snap Peas and Bok Choy
adapted from Bon Appétit

1/2 leftover roast chicken meat, chopped (about 3 cups)
1/3 cup chopped cilantro
2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
Thai chilis or jalapeno, thinly sliced, to taste
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger

Place snap peas in a bowl with a tablespoon or so of water and microwave on high until crisp-tender, 1-2 minutes.

Rnse snap peas under cold water to cool. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

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Comments

  • Serial: I cannot like bok choy. I’m a veggie freak, but that one, and I think it’s a texture thing, makes me heave.

    I’m hoping it’s not essential. I’ll sub savoy. And otherwise: Yum!3 years ago

  • Serial, Have you tried baby bok choy? I’m not the hugest bok choy fan, but I’ll admit to liking the wee variety better. If not, though, you could definitely sub savoy!3 years ago

  • Cadi: This sounds so yummy! If the weather ever gets warm over here in CA again this is going to be the perfect warm evening dinner (although when the weather gets warm it will be made with leftover grilled chicken).

    Savoy would be a great sub for the bok choy, as would napa cabbage, and with the ruffly leaves it would be pretty as well. Mustard greens might be good if you could find them, too, the spiciness might be nice with the asian flavors. SO much room to riff with this recipe, thanks Sarah!3 years ago

  • michaela: i was just thinking the same thing about roast chicken! i took the back bone out when i roasted it the other day so it would cook faster and i roasted it over a bed of croutons and served it with sauteed green beans. then we made a vietnamese rice nooodle salad and shredded the chicken in and then had chicken tacos another night.3 years ago

  • Margaret: I love how you’ve personified the chicken salads into fashion types- they truly do have that much personality! :-) 3 years ago

  • Cadi, I LOVE the idea of mustard greens. Which reminds me: I have not had nearly enough mustard greens in my life lately. (And good call on the grilled chicken!)

    holy crap, michaela, that sounds like one hell of a dinner! love the croutons idea.

    Margaret, Someone should start a blog, recipes next to their fashion parallels. :) 3 years ago

  • Megan: This looks delicious! My daughter planted a bunch of radishes so I think we’ll definitely be adding those to the salad as well.
    Can’t go wrong with cilantro and sugar snap peas.3 years ago

  • Potato and Pea Curry « Pink of Perfection: [...] though we’ve rolled into June and you might be mostly interested in crisp salads and bright-eyed, open-faced sandwiches, the truth is that there are still some nights, like this [...]1 year ago

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A good cook is like a sorceress who dispenses happiness.
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