Cold-Smoked Chicken With Baby Bok Choy And Cashew Salad

• 6 baby bok choy, separated into leaves
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon soy sauce
• 2 teaspoons hoisin sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon Chinese five-spice powder
• 1/4 cup vegetable oil
• 2 tablespoons Asian sesame oil
• 2 tablespoons sesame seeds,
• 3 cooked
• (see cooks' note, below), skin discarded and meat finely shredded (3 cups)
• 1 small seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
• 1/2 cup chopped fresh cilantro
• 1/2 cup roasted unsalted cashews (2 1/2 oz)

1. Blanch bok choy in a 4- to 6-quart pot of
2. until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
3. Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
4. Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
5. Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

choy, rice vinegar, soy sauce, hoisin sauce, black pepper, chinese fivespice, vegetable oil, asian sesame oil, sesame seeds, cucumber, fresh cilantro, cashews

Taken from www.epicurious.com/recipes/food/views/cold-smoked-chicken-with-baby-bok-choy-and-cashew-salad-232149 (may not work)