Grilled Chicken & Baby Bok Choy Salad

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!

Grilled Chicken & Baby Bok Choy Salad
Recipe type: Entree
Cuisine: Salad
Serves: 4
  • For the salad:
  • 2 cups grilled chicken, chopped
  • 6 baby bok choy, grilled & chopped
  • ½ cup raw jicama, chopped
  • 2 green onions, chopped
  • ¼ cup cilantro, chopped
  • 1 Tbsp sesame seeds
  • For the dressing:
  • 1 Tbsp fresh ginger, chopped
  • 2 Tbsp coconut cream
  • ½ tsp sriracha hot sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 2 Tbsp fresh lime juice
  • 1 tsp stevia powder
  1. Combine all of the salad ingredients until well mixed.
  2. 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!
Nutrition Information
Calories: 154 Fat: 705g Carbohydrates: 3.5g net Protein: 17g

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!




  1. says

    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.

  2. Sara Rottman says

    This recipe sounds amazing! Your website has really made my life better and Ive been sharing it with whoever I can! My question is what is the coconut cream? Does it come in a can?


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