Pacific Chicken Salad

By ninebirch

Ingredients

• 4 boneless, skinless chicken-breast halves
• 3 red bell peppers, chopped
• 1 bunch green onions, sliced
• 1 cup each chopped celery and sliced carrots
• 6 ounces snow peas, cut into halves, steamed
• 1 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoons each lime juice and chopped fresh gingerroot
• 1 tablespoon each creamy peanut butter and sesame oil
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced

Details

Servings 8
Preparation time 30mins
Cooking time 32mins

Preparation

Step 1

1 For salad, combine chicken with enough water to cover in a large saucepan. Cook chicken over medium heat until an instant-read thermometer inserted in center of meat registers 180ºF, about 20 minutes; drain. Let stand to cool. Cut chicken into bite-size pieces.

2 Combine chicken, bell peppers, green onions, celery, carrots and snow peas in a large bowl.

3 For salad dressing, combine soy sauce, rice wine vinegar, lime juice, gingerroot, peanut butter, sesame oil, red pepper flakes and garlic in a small bowl and whisk until well mixed.

4 Pour salad dressing over salad and toss to mix well.

5 Chill, covered, for 2 hours. Serve on beds of baby bok choy and garnish with toasted sesame seeds, if desired.