Enjoy the flavors of Asia with this refreshing and nutritious salad. Tender chicken, crisp bok choy, and a flavorful dressing create a perfect combination of textures and tastes. Served over a bed of rice, this dish will satisfy your cravings while keeping you energized throughout the day. The salad is quick and easy to prepare, making it an ideal choice for a weekday lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 head of bok choy
- 1 cup cooked white rice
- 1/2 cup shredded carrots
- 1/4 cup sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup roasted peanuts
- For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Directions
- Cook the chicken: Season the chicken breasts with salt and pepper. Heat a skillet over medium-high heat and add a drizzle of oil. Cook the chicken for about 6-8 minutes per side, or until cooked through. Let it rest for a few minutes, then dice it into bite-sized pieces.
- Prepare the bok choy: Separate the leaves of the bok choy and rinse them thoroughly. Cut off the tough ends and slice the leaves into thin strips.
- Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, red pepper flakes, salt, and pepper.
- Assemble the salad: In a large bowl, combine the diced chicken, sliced bok choy, shredded carrots, sliced scallions, chopped cilantro, and roasted peanuts. Pour the dressing over the salad and toss well to coat all the ingredients.
- Serve over rice: Divide the cooked white rice between serving plates or bowls. Top with the bok choy and chicken salad. Garnish with additional peanuts, sliced scallions, and cilantro if desired.
- Enjoy! Serve the salad immediately and savor the fusion of flavors and textures.
