INGREDIENTS:

2 skinless boneless chicken breast halves (about 1 pound)

5 fresh cilantro sprigs plus 1/3 cup chopped cilantro

1 whole green onion plus 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

1 red jalapeño chile, thinly sliced

1/4 cup ponzu*

2 1/2 tablespoons seasoned rice vinegar

2 1/2 tablespoons vegetable oil

1 tablespoon minced peeled fresh ginger

INSTRUCTIONS:

Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
Drain; 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; toss to coat. Season to taste with salt and pepper.

Asian Chicken Salad With Snap Peas And Bok Choy Recipe

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