2 skinless boneless chicken breast halves (about 1 pound) Serves 4.
For a wholesome yet palatable Monday night meal in a pinch, toss last night's leftover chicken with bok choy and sugar snap peas to create a succulent, Asian-style chicken salad. You'll love the cool cucumber, refreshing vegetables, and clean flavors of ponzu, ginger, and rice vinegar. For a recipe that will come together in well under an hour, read more.
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
2 skinless boneless chicken breast halves (about 1 pound)