Bok Choy Chicken Salad

Bok choy or pak choi is a type of Chinese cabbage that has a lighter, fresher taste than regular cabbage.  Its flavor is more delicate and subtle than it’s hearty cousin.  A wonderful side dish to cleanse your palate between courses.  Serve as individual salads or family style and pass around the salad bowl.

Bok Choy Chicken Salad

Course: Main Dish
Cuisine: Asian

Ingredients

Salad

  • 2 chicken breast (cooked, diced)
  • 2 tablespoons oil
  • 2 tablespoons sugar
  • 1/4 cup sesame seeds
  • 1 Mandarin Oranges or apricots 1 small can, drained
  • 2 packages Ramen noodles (uncooked, broken up) 3 ounce & do not use seasoning packs
  • 1 package sliced almonds 3 ounce
  • 1 Bok Choy 2 lb
  • 1 bunch scallions

Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar or balsmic or apple cider venegar
  • 1/2 cup sugar
  • 2 tablespoons soy sauce
  • 5-6 radishes

Instructions

Salad

  • In large pan heat 2 T. oil and add sesame seeds, broken Ramen noodles, almonds. Brown and set aside to cool. Set aside in small bowl.
  • Wash and chop Bok Choy (smaller is better) radishes and green onions, and add to large salad bowl.

Dressing

  • Mix extra virgin olive oil, red wine vinegar, sugar, and soy sauce in a pan and heat to a boil for 1 minute.
  • Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix Bok Choy and Ramen noodles mixture.
  • Pour heated dressing over salad and stir.

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