Asian Chicken Salad with Snap Peas & Bok Choy

INGREDIENTS:

• 2 Skinless Boneless Chicken Breast
• Fresh Cilantro
• 5 Whole Sprigs
  
• 1/3 Cup Chopped
• Green Onion
• 1 Whole
• 2 Chopped
• 1 8-Ounce Package Sugar Snap Peas
• 3 Bok Choy
• Thinly Sliced Crosswise
• 1 English Hothouse Cucumber
• Quartered Lengthwise
• Thinly Sliced Crosswise
• 1 Jalapeño Chile
• Thinly Sliced
• 1/4 Cup Ponzu
• 2 1/2 Tablespoons Rice Vinegar
• 2 1/2 Tablespoons Vegetable oil
• 1 Tablespoon Minced Ginger

DIRECTIONS

• Fill medium skillet with salted water and bring to boil.
• Add chicken breasts, cilantro sprigs, and whole green onion and reduce heat to medium and poach chicken until just cooked through, around 20 minutes.
• Transfer chicken to a plate and cool.
  
• Add snap peas to same skillet, increase heat to high and cook until crisp-tender, around 1 minute.
• Drain and rinse snap peas under cold water to cool.
  
• Discard whole green onion and cilantro sprigs.
  
• Coarsely shred chicken.
  
• Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
  
• Whisk ponzu, vinegar, oil, and ginger in small bowl.
  
• Add dressing to salad and toss to coat.
  
• Season to taste with salt and pepper.

This is great, quick, easy recipe that's very refreshing on a spring day and healthy too! We had never used or even heard of ponzu before, and it's a fantastic soy sauce substitute. It can be found bottled at most Asian markets. We didn't really shred the chicken, but kind of pulled it apart with a fork. This recipe is around 250 calories per serving and was originally published by Bon Appétit.

Enjoy!