Chicken Salad With Veggies
Created by ellie on May 27, 2015
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #19320
Ingredients
- 1/2 pound boneless skinless chicken breasts (2 breasts)
- 5 cilantro sprigs
- 1/2 cup cilantro, chopped
- 1 green onion
- 2 green onions, chopped
- 1 package (8 ounce) snap peas
- 3 baby bok choy, sliced cross wise
- 1 (12 ounce) English cucumber, quartered lengthwise and sliced crosswise
- 1 red jalapeño chile, sliced
- 1/4 ponzu
- 2 1/2 tablespoons rice vinegar
- 2 1/2 tablespoons oil (vegetable oil)
- 1 tablespoon ginger, minced
How to Make
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Step 1: Fill a skillet with salted water and bring to a boil. Add chicken, cilantro sprigs and whole green onion; reduce heat to medium and poach chicken until cooked (20 minutes). Using tongs transfer chicken to a plate and let cool.
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Step 2: Add peas to the skillet; increase heat to high and cook until crisp tender (1 minute or so); drain and rinse under cold water. Discard whole green onion and cilantro.
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Step 3: Shred chicken.
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Step 4: In a large bowl toss chicken with the chopped cilantro, chopped green onion, peas and the next three ingredients (- chile).
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Step 5: In a cup or small bowl whisk dressing ingredients together (ponzu - ginger).
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Step 6: Add dressing to salad and toss.
Nutritional Facts
- Serving Size: 1 (385.7 g)
- Calories 265.8
- Total Fat - 11.6 g
- Saturated Fat - 1.9 g
- Cholesterol - 48.2 mg
- Sodium - 1008.1 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 8.9 g
- Sugars - 9.5 g
- Protein - 23 g
- Calcium - 221 mg
- Iron - 3.7 mg
- Vitamin C - 53.7 mg
- Thiamin - 0.2 mg