Best 6 Asian Chicken Salad With Bok Choy Recipes

ASIAN CHICKEN SALAD WITH BOK CHOY

Steps:

• In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.
• In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
• Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
• In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
• Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

BOK CHOY SALAD

Steps:

• In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

AMAZING ASIAN CHICKEN SALAD

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

ASIAN CHICKEN SALAD WITH BOK CHOY

Steps:

• Place chicken in a large pot, and add enough water to just cover. Bring to a boil; reduce heat, and simmer, partially covered, until chicken is cooked through, about 35 minutes, skimming off foam as needed. Transfer chicken to a plate. When cool enough to handle, remove skin and pull meat from bone (keep it in one piece), then thinly slice meat. (At this point, chicken can be refrigerated in an airtight container for up to 2 days.)
• In a small pot, bring 1 inch of water to a boil; add bok choy. Cover, and simmer until tender, 3 to 5 minutes; drain, and let cool.
• In a bowl, whisk together lime juice, tamari, sugar, and cayenne pepper. Add chicken, peas, and shallots; toss to combine. Transfer chicken mixture to a serving platter, top with mint, and serve bok choy alongside.
• Nutrition Information
• (Per Serving)
• Calories: 204
• Saturated Fat: .5g
• Unsaturated Fat: 1.3g
• Cholesterol: 53mg
• Carbohydrates: 18.8g
• Protein: 32g
• Sodium: 571mg
• Fiber: 7g