Asian Chicken Salad with Snap Peas and Bok Choy

Ingredients for Asian Chicken Salad with Snap Peas and Bok Choy

• 2 skinless boneless chicken breast halves (about 450g )

• 5 fresh coriander sprigs plus 1/3 cup chopped coriander

• 1 whole spring onion plus 2 spring onions, chopped

• 1 230g package sugar snap peas

• 3 baby bok choy, thinly sliced crosswise

• 1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

• 1 red jalapeño chilli, thinly sliced

• 60ml ponzu*

• 40ml seasoned rice vinegar

• 2 1/2 tablespoons vegetable oil

• 1 tablespoon minced peeled fresh ginger

Fill medium skillet with salted water; bring to boil. Add chicken breasts, coriander sprigs, and whole spring onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.

Drain; rinse snap peas under cold water to cool. Discard whole spring onion and coriander sprigs. Coarsely shred chicken. Toss chicken, chopped coriander, chopped spring onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

• Available in the Asian foods section of some supermarkets and at Asian markets.

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