Asian Chicken Salad with Bok Choy

• 1 whole bone-in chicken breast (about 1 pound)
• 4 heads baby bok choy, trimmed and halved lengthwise
• 3 tablespoons fresh lime juice (from 2 to 3 limes)
• 2 teaspoons low-sodium tamari soy sauce
• 1 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 3 ounces snow peas, strings removed, thinly sliced lengthwise (about 1 cup)
• 3 small shallots, thinly sliced
• 1/4 cup packed fresh mint leaves, coarsely chopped

1. Place chicken in a large pot, and add enough water to just cover.
2. Bring to a boil; reduce heat, and simmer, partially covered, until chicken is cooked through, about 35 minutes, skimming off foam as needed.
3. Transfer chicken to a plate.
4. When cool enough to handle, remove skin and pull meat from bone (keep it in one piece), then thinly slice meat.
5. (At this point, chicken can be refrigerated in an airtight container for up to 2 days.)
6. In a small pot, bring 1 inch of water to a boil; add bok choy.
7. Cover, and simmer until tender, 3 to 5 minutes; drain, and let cool.
8. In a bowl, whisk together lime juice, tamari, sugar, and cayenne pepper.
9. Add chicken, peas, and shallots; toss to combine.
10. Transfer chicken mixture to a serving platter, top with mint, and serve bok choy alongside.
11. (Per Serving)
12. Calories: 204
13. Saturated Fat: .5g
14. Unsaturated Fat: 1.3g
15. Cholesterol: 53mg
16. Carbohydrates: 18.8g
17. Protein: 32g
18. Sodium: 571mg
19. Fiber: 7g

chicken, choy, lime juice, soy sauce, sugar, cayenne pepper, snow peas, shallots, mint

Taken from www.epicurious.com/recipes/food/views/asian-chicken-salad-with-bok-choy-394053 (may not work)