Grilled Chicken & Baby Bok Choy Salad
Try this Grilled Chicken & Baby Bok Choy Salad recipe, or contribute your own.
Try this Grilled Chicken & Baby Bok Choy Salad recipe, or contribute your own.
- 1 tbsp soy sauce
- 2 green onions chopped
- 1/4 cup cilantro chopped
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- for the salad:
- for the dressing:
- 1 tbsp sesame oil
- 2 tbsp coconut cream
- 1 tbsp sesame seeds
- 1/2 tsp sriracha hot sauce
- 2 cups grilled chicken chopped
- 6 baby bok choy grilled & chopped
- 1/2 cup raw jicama chopped
- 1 tbsp fresh ginger chopped
- 1 tsp stevia powder
- Carbohydrate 6.67279360088662 g
- Cholesterol 61.6 mg
- Fat 17.9353110986797 g
- Fiber 2.1022625070621 g
- Protein 22.4871756284929 g
- Saturated Fat 5.78433218656242 g
- Serving Size 1 1 Serving (189g)
- Sodium 424.536188212679 mg
- Sugar 4.57053109382452 g
- Trans Fat 1.53460703154693 g
- Calories 273 calories
Step-by-step
- Combine all of the salad ingredients until well mixed.
- Add all of the ingredients for the dressing into a blender or food processor, and blend until mostly smooth - there may be some small chunks of ginger left, that's ok.
- Pour the dressing over the salad and toss lightly until coated.
- Garnish with more sesame seeds if desired.
The Mechanics of Blended Emulsions
Combining coconut cream, sesame oil, and fresh ginger in a food processor creates a stable temporary emulsion rather than a separated oil-and-vinegar mixture. High-speed blade action shears the fibrous ginger root into micro-particles while forcing the fat molecules from the coconut cream and sesame oil to suspend evenly. Process the dressing ingredients for exactly 45 seconds to achieve a clinging consistency that coats every leaf without pooling at the base of the bowl. Leaving tiny ginger fragments visible confirms the mechanical breakdown worked properly.
Storage and Pairing Strategies
Consume this prepared salad within 24 hours of assembly because high-moisture vegetables like baby bok choy release cellular water upon salt exposure. Keep undressed grilled chicken and chopped jicama in airtight glass containers for up to four days at or below 40 degrees Fahrenheit. Pair this dish with simple jasmine rice or steamed rice noodles to balance the heavy umami profile of the fish sauce and soy sauce base.
