I’ve mentioned before how much I love Annie’s Eats.
The woman is incredible and continually posts delicious recipes with gorgeous photos.
I’ve made a few of her cupcakes…
You can get the recipes here and here. Both were delicious!!
I am sure to tune into her site every day and I don’t think I’ve ever seen a recipe that looked like something I wouldn’t want to eat. The woman has great taste in food :)
When I saw this salad I just knew I had to make it! I adore Asian flavors and just love making recipes that call for uncommon veggies like Bok Choy.
This is Bok Choy in case you haven’t met before…
Now that you’re acquainted, let me tell you that this salad was awesome! It tasted like something you’d get from P.F. Changs, not your own simple kitchen.
It was sweet, savory, a little hot (I added extra garlic, naturally) and the perfect amount of citrus infused.
Make it. You’ll love it.
Trust me on this…
And please don’t skip the cilantro. I know there are a bunch of cilantro haters out there and I used to be one, but as soon as I had it in dishes it should be in, I was a convert.
It’s beautiful in authentic mexican dishes, asian dishes and thai dishes. It really is.
Ok, here’s the recipe! I modified it slightly from Annie’s version.
- FOR THE SALAD:
- 4 cups brown rice, cooked and cooled (1.5 cups dry rice will yield 4 cups cooked)
- 1½ cups cooked shredded chicken
- 1½ cups shredded carrot*
- 1 bunch bok choy, rinsed, thinly sliced and briefly sauteed in coconut oil. (You want it slightly tender before adding it to the salad)
- ½ cup frozen peas, thawed
- ¼ cup chopped fresh cilantro
- 4 scallions, chopped
- 1 tbsp. sesame seeds (white or black)
- FOR THE DRESSING:
- 4 cloves garlic, minced or pressed
- freshly squeezed juice of ½ an orange
- zest from 1 whole orange
- segments from ½ an orange (the half you didn't squeeze)
- 2 tbsp. rice vinegar
- 1½ tbsp. soy sauce
- 1½ tbsp. sesame oil
- 1 tbsp. honey
- Salt and pepper, to taste
- ¼ cup olive oil
- To make the salad, combine the brown rice, chicken, shredded carrot, bok choy, peas, cilantro, scallions and sesame seeds in a large bowl. Toss gently to combine.
- To make the dressing, combine all ingredients in a bowl or liquid measuring cup. Whisk vigorously until well combined. Taste and adjust seasonings as necessary. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat. Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.
- *If you have a food processor with a shredding attachment, you should use it for this! You can also buy shredded carrots.
Hi, This sounds very good, I will be trying it with jack fruit instead of chicken (vegan). How much is in a bunch of bok choy – I have a bag of it – how much does the recipe call for please? Thanks!
It doesn’t have to be an exact amount…just add as much as you’d like from your bag :) Enjoy!
Oh, and Chris said, “wow, this was a lot better than I expected it to be” I’m not exactly sure what he was expecting, but you’re right about this tasting like it could be from PFChangs. :)
I’m so happy you both enjoyed it! I know the man folk can be skeptical about these kind of recipes :)
Just made this last night, it was delicious!
Bec, this is excellent!!! I just finished making if for my lunches this week and of course I had to spoon a big bowl to sample… it is absolutely delicious! There are so many awesome flavors to savor, yum yum!
Thank you dear….
:)
This is going to be my lunches next week, I just wrote the ingredients down on my grocery list. I am so excited!!!!
Thanks Bec….
I love you!
Mom, you will absolutely LOVE it!! Be sure to let me know how it turns out :)