Is it officially salad season yet? I want it to be, but our Spring has been wet. And cold. Seriously, we have maybe 1 day of sun or non-rain day out of an entire week. The temperatures are barely out of the 40’s with wind and fog. Everything is super saturated. I am ready for sunshine and our driveway not being a mud pit! Regardless of the cold weather for this spring, I still am moving away from typical winter dishes and on to more summer-like meals. This salad being one of them. Who doesn’t love a salad chock full of greens and chicken? I know that I can’t resist!
At first, I wasn’t so sure about having such a large portion of cooked broccoli, mostly because I can take or leave cooked broccoli. But, I shouldn’t have worried a bit, it was the perfect ratio. This is a super delicious and healthy salad that I am looking forward to making again. I served this salad alongside brown rice, and it made quite the happy, filling meal.
Recipe adapted from Cooking Light July 2016
- 5 Tablespoons sweet chili sauce
- 3 Tablespoons rice vinegar
- 2 Tablespoons soy sauce
- 1 teaspoon ground ginger
- 2 garlic cloves, crushed
- 2 heads baby bok choy, chopped
- 2 cups broccoli florets
- 1/2 cup all-purpose flour
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon pepper
- 2 boneless, skinless chicken breasts, butterflied
- 3 Tablespoons sesame oil, divided
- 1 cup red onion, sliced
- 2 Tablespoons peanuts, chopped
- 1 Tablespoon fresh parsley, chopped
- 2 Tablespoons sesame seeds
- In a small bowl, combine the chili sauce, vinegar, soy sauce, ginger and garlic. Whisk to combine. Set aside.
- In a large Dutch oven (or equally heavy pot), fill with 3 inches of water. Bring to a boil. Place a steamer basket in the pot and play the bok choy and broccoli into the basket. Cover the pot and steam for 5-7 minutes, or until crisp-tender. Drain the pot and place the vegetables in a bowl.
- In a cake pan, or low sided, wide bowl, whisk together the flour, granulated garlic, and pepper. Dredge the chicken through the flour and set aside.
- In the now empty Dutch oven, place over medium-high heat. Add 2 tablespoons of the sesame oil and heat until shimmering. Place the floured chicken in the now hot pot. Cook until golden brown and cooked through on both sides, about 10 minutes. Remove to a cutting board, but still maintaining the heat on the pot. In the now empty pot, add the remaining 1 tablespoon sesame oil. Stir in the sliced onions, and cook for about 4 minutes, stirring occasionally. Meanwhile, slice the chicken.
- In a large serving bowl, combine the bok choy, broccoli, onions, and sliced chicken. Toss with the chili sauce mixture. Spoon into bowls and top with chopped peanuts, parsley and sesame seeds. Serve warm.