Cold Smoked Chicken With Baby Bok Choy And Cashew Salad Recipes

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CASHEW CHICKEN WITH BOK CHOY



Cashew Chicken with Bok Choy image

With bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1 cup chopped celery
1 medium sweet red pepper, julienned
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 cup stir-fry sauce
1/4 cup chicken broth
1/4 cup sherry or additional chicken broth
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 head bok choy, trimmed
1/2 cup salted cashews
Hot cooked rice

Steps:

  • Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes. , In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.

Nutrition Facts : Calories 357 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 4g fiber), Protein 30g protein.

BOK CHOY SALAD



Bok Choy Salad image

Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. -Stephanie Marchese, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1 head bok choy, finely chopped
2 bunches green onions, thinly sliced
2 packages (3 ounces each) ramen noodles, broken
1/4 cup slivered almonds
2 tablespoons sunflower kernels
1/4 cup butter
DRESSING:
1/3 to 1/2 cup sugar
1/2 cup canola oil
2 tablespoons cider vinegar
1 tablespoon soy sauce

Steps:

  • In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

Nutrition Facts : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

YUMMY BOK CHOY SALAD



Yummy Bok Choy Salad image

This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.

Provided by SYS1

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
⅛ cup slivered almonds, toasted
½ (6 ounce) package chow mein noodles

Steps:

  • In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  • Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g

COLD SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD



COLD SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Categories     Salad, Side Dish

Number Of Ingredients 1

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, toasted 3 cooked cold-smoked chicken legs (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)

Steps:

  • Blanch bok choy in a 4- to 6-quart pot of boiling salted water 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. 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. Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl. 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. Cooks\' note: If you don\'t have time to cold-smoke chicken yourself, you can use store-bought cooked smoked chicken legs or cooked smoked chicken breast (about 1 1/4 lb).

Nutrition Facts : Calories 500

CASHEW CHICKEN SALAD WITH BOK CHOY, NAPA CABBAGE, & MORE



Cashew Chicken Salad with Bok Choy, Napa Cabbage, & More image

Source:u00a0https://www.cleaneatingmag.com/recipes/cashew-chicken-salad

Provided by Cassie Noltnerwyss

Number Of Ingredients 20

3 tbsp roasted, salted cashews
1 tbsp each chopped fresh ginger, cilantro and shallots
2 tbsp each rice vinegar and fresh lime juice
1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)
1 clove garlic
1/2 tsp raw honey
2 tbsp safflower oil
Sea salt and ground black pepper, to taste
4 cups shredded napa cabbage
2 heads baby bok choy, chopped (about 2 cups)
1 cup snow peas, halved crosswise
1 cup julienned carrots
1 cup chopped kale
1 bunch green onions, sliced (white and green parts, divided)
u00bd cup chopped fresh cilantro
u00bd cup diced daikon radish or red radish
u00bc cup chopped roasted, salted cashews
4 5-oz boneless, skinless chicken breasts
1/8 tsp each salt and ground black pepper
1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

Steps:

  • 1 Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.
  • 2 Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165u00b0F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.
  • 3 In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, u00bd cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.

Nutrition Facts :

COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD



Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad image

Provided by Bruce Aidells

Categories     Salad     Chicken     Leafy Green     Nut     Poultry     Picnic     Quick & Easy     Lunch     Cashew     Summer     Bok Choy     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Main 4 main-course servings

Number Of Ingredients 13

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, toasted
3 cooked cold-smoked chicken legs (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)

Steps:

  • Blanch bok choy in a 4- to 6-quart pot of boiling salted water 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.
  • 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.
  • Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
  • 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.

ASIAN CHICKEN SALAD WITH BOK CHOY



Asian Chicken Salad with Bok Choy image

Use leftover chicken breasts from our Simple Chicken Noodle Soup when making this light Asian Chicken Salad with Bok Choy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 10

Coarse salt
4 heads baby bok choy, trimmed and halved lengthwise
3 tablespoons fresh lime juice
2 tablespoons fish sauce (or 2 teaspoons soy sauce)
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 cooked chicken breasts, sliced crosswise
3 ounces snow peas, thinly sliced lengthwise (1 cup)
3 small shallots, thinly sliced
1/4 cup fresh mint leaves, coarsely chopped

Steps:

  • In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.
  • In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy.

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