Chicken and bok choy salad

Poultry

Ingredients

Coarse salt
4 heads baby bok choy, trimmed and halved lengthwise (Ettrick Gardens)
3 tablespoons fresh lime or lemon juice
2 tablespoons fish sauce or 2 teaspoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 cooked chicken breasts, sliced crosswise (Dunedin Poultry)
3 ounces snow peas or spring onions, thinly sliced lengthwise
Watercress (Janefield Hydroponics)
½ red onion, thinly sliced (Ettrick Gardens)
Microgreens (Brightside Microgreens)

1/4 cup fresh mint leaves, coarsely chopped (Janefield Hydroponics)

Method

  • 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/spring onions, mircogreens, red onion and watercress; toss to combine.
  • Top chicken mixture with mint, and serve alongside bok choy.

Comments

 Thanks to Dunedin Poultry - chicken breasts, Ettrick Gardens, bok choy, and to Janefield Paeonies and Hydroponics - salad greens - for providing the ingredients used in the demonstration at the market

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