Asian Chicken Salad with Bok Choy

1. 1

   Place chicken in a large pot, and add enough water to just cover.

2. 2

   Bring to a boil; reduce heat, and simmer, partially covered, until chicken is cooked through, about 35 minutes, skimming off foam as needed.

3. 3

   Transfer chicken to a plate.

4. 4

   When cool enough to handle, remove skin and pull meat from bone (keep it in one piece), then thinly slice meat.

5. 5

   (At this point, chicken can be refrigerated in an airtight container for up to 2 days.)

6. 6

   In a small pot, bring 1 inch of water to a boil; add bok choy.

7. 7

   Cover, and simmer until tender, 3 to 5 minutes; drain, and let cool.

8. 8

   In a bowl, whisk together lime juice, tamari, sugar, and cayenne pepper.

9. 9

   Add chicken, peas, and shallots; toss to combine.

10. 10

    Transfer chicken mixture to a serving platter, top with mint, and serve bok choy alongside.

11. 11

    (Per Serving)

12. 12

    Calories: 204

13. 13

    Saturated Fat: .5g

14. 14

    Unsaturated Fat: 1.3g

15. 15

    Cholesterol: 53mg

16. 16

    Carbohydrates: 18.8g

17. 17

    Protein: 32g

18. 18

    Sodium: 571mg

19. 19

    Fiber: 7g

* Per serving · 4 servings · Values may vary.

No additional tips available.