Wednesday, March 23, 2011

Weekday Meal Wednesday... Spicy Peanut-Ginger, Chicken, and Bok Choy Salad


In an effort to eat more veggies and less meat-centric meals, at least once a week we try and have a dinner based on salad.  Helping that endeavor is a cook book my Dad got me a few years back, Raising the Salad Bar by Catherine Walters.  The book is filled with light salads, filling salads, side salads, main dish salads, potato salads, pasta salads, leafy greens, cole-slaws, and many more inspiring salads and dressings.  The following is an adaptation of one of her takes on a not-your-average chicken salad.  This Peanut-Ginger, Chicken, and Bok Choy salad is light tasting, but surprisingly filling.



  • boneless chicken, we prefer dark so we used thighs, seasoned with salt and pepper
  • olive oil
  • salt
  • 1/2 head of bok choy, thoroughly rinsed and trimmed
  • 1 carrot, peeled and julienned
  • 1 celery stalk, strings removed, halved, and sliced thinly
  • 1 red pepper, cored and julienned
  • toasted sesame seeds
for Spicy Peanut dressing
  • 1/3 cup chunky peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • juice of 2 large limes
  • 2 tablespoons canola oil
  • 2 teaspoons ginger (fresh, minced ginger is best, but powdered works as well)
  • 2 cloves minced garlic
  • dash of chipotle chile powder (or if you have a tongue for spicy add as much as you can stand, but taste as you add)

  1. Preheat oven to 350 Fahrenheit.  Saute the chicken thighs in a skillet over medium-high heat until browned.  Put skillet in oven until juices of thighs run clear.  Let chicken cool.
  2. Halve each bok choy stalk and slice 1/4" thick on a diagonal.  
  3. Combine all the veggies. 
  4. Meanwhile, whisk together all dressing ingredients.  The peanut butter requires a little coaxing to blend well. 
  5. Shred/ medium chop the chicken.  Mix in with the dressing and pour over the veggies.
  6. Toss the salad and serve.  Sprinkle with toasted sesame seeds.


Happy Hump Day!

~ Julie

PS. Why does my 60 lb dog think he is an appropriate size for laps, but who is complaining... I'll take cuddly Odin over upset tummy Odin any day.


  1. this looks so good, I seriously think I am going to try this soon!

  2. It looks delicious! I must definitely make this!

  3. This looks amazing! Totally going to try it. Thanks for the recipe, sweetie :)

  4. umm, hello deliciousness!! the colors are amazing. cute blog :)

  5. I'm not usually one for salads, but this looks delish! And i have been thinking I would love to try a recipe with Bok choy in it...I think I just like the name...(c:

  6. That look so yummy Julie! Must try...xo

  7. This looks delicious....you are a great cook <3


  8. Wish my husband would eat green things. It'd be so much easier. This looks truly fantastic!

  9. Well I'll definitely try and post more full salads! Thanks for the comments y'all!

  10. Pretty and healthy! We definitely need to incorporate more veggies into our meals. Can't wait to try this!

  11. Sounds great! I'm with you -- dark meat over white for sure! As we head into summer, I'm all for healthful, satisfying recipes like these so keep 'em coming!

  12. looks so so good! how talented you are.

  13. I'm SO SO SO glad I stumbled across your blog and this recipe. I have Celiacs Disease and have to eat gluten free, so this recipe is perfect! I'm going to try it out soon for sure! Thank you!

  14. Thanks for stopping by LCR and Scout! We don't eat gluten free often, but I'll try and post the gluten-free recipes we do make!


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