Grilled Chicken & Baby Bok Choy Salad

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My brother-in-law and his wife left for home today and we were all sad to see them go!  We had a great time while they were here – saw lots of gators, did some boating and fishing, and of course took them to Charleston and Folly Beach for seafood.  The only bad thing is that with all that traipsing around, I didn’t have a chance to do much blog cooking during their visit.  This weekend we are going to be very busy as well, so today I took the time to make some easy things to pack for lunch.  I asked Matt what he was in the mood for, and he said something light and easy to eat, like maybe chicken salad.  I typically make a curried chicken salad with raisins and almonds in it but since I’m doing low carb I wanted to try something different.  I  had some baby bok choy in the fridge so this combo was a no-brainer.  It was a beautiful day today so I decided to clean off the grill and fire it up to kick off the season!  I grilled the chicken breasts and the bok choy first, then cut them up and added cilantro, jicama and green onions.  I made a dressing featuring ginger and sesame oil in my trusty magic bullet, and then garnished it with some sesame seeds.  Pretty simple to prepare, this salad has lots of flavor and will make us the perfect healthy lunch this weekend!
Makes 4 servings
Ingredients:
For the salad:
2 cups grilled chicken, chopped
6 baby bok choy, grilled & chopped
1/2 cup raw jicama, chopped
2 green onions, chopped
1/4 cup cilantro, chopped
1 Tbl sesame seeds
For the dressing:
1 Tbl fresh ginger, chopped
2 Tbl coconut cream
1/2 tsp sriracha hot sauce
1 Tbl fish sauce
1 Tbl soy sauce
1 Tbl sesame oil
2 Tbl fresh lime juice
1 tsp stevia powder
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.  If possible let it sit for an hour in the fridge before serving so the flavors can really meld together.  I used coconut cream because I had some leftover from another recipe (coconut cake – it’s SO good, I can’t wait to post that one!  Hopefully Monday so stay tuned!) but you could also use coconut milk which is easier to get and has less calories.  When you’re grilling the bok choy, you don’t want to overdo it.  Just get some marks on it and get it softened up a bit, but you don’t want it to be complete mush – maybe 3 minutes per side should do it!  This is a perfect summer salad that can be eaten warm or cold.  I’m sure to be making it over and over this season!  Hope you guys like it!
Approx nutrition info per serving: 154 calories, 7.5g fat, 3.5g net carbs, 17g protein





  1. Jacquelineand....
    Jacquelineand....03-23-2012

    Let’s see……have chicken….have bok choy…..have grill. Guess what I’ll be making this weekend!

  2. Ashley
    Ashley03-24-2012

    This looks so fresh and delicious- it will definitely be tested out for work lunches next week!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-24-2012

      I’m happy to report that while it was delicious yesterday when I made it, I had it for lunch today and it was just as good if not better! Perfect to make ahead for the work week. Enjoy!

  3. spoxau
    spoxau04-13-2012

    any suggestions what i could use to replace jicama ? cant get it locally in Au. :|

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-13-2012

      You could try celery, cashews maybe, or just omit it altogether. I added it for the crunch but it doesn’t add much flavor so you probably wouldn’t miss it much. Enjoy!

  4. Lisa
    Lisa06-13-2012

    The dressing was amazing. I would recommend doubling the dressing and in fact I think I’ll make a jar of the dressing to use on anything such as other Asian dishes or salads. It is unbelievably tasty so thank you for the recipe.

  5. sam
    sam09-27-2013

    Looks delicious. Ive been looking for a good lunchtime salad to take to work for ages. I think this may just be it. YUM.

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