1 skinless boneless chicken breast (You could also use leftover roast chicken & skip the poaching step. Use about 1/2 lb)
1/4 fresh cilantro, chopped
1 green onion, sliced
4 ounces sugar snap peas
2 Shanghai bok choy or large bok choy, thinly sliced crosswise
1/2 cucumber, quartered lengthwise and thinly sliced crosswise
1/2 red chilli, thinly sliced (remove the seeds & ribs if you like it mild)
2 1/2 - 3 T ponzu
1 1/4 T seasoned rice vinegar
1 T vegetable oil
1/2 T fresh ginger, peeled & minced
Poach the chicken in simmering salted water until cooked, about 20 minutes. Remove the chicken to a plate & allow it to cool. Turn the same water up to high & add the snap peas. Let them cook for 1 minute & then drain them. Rinse the peas with cold water to cool them. Shred the cooled chicken into bite-sized pieces. Toss the chicken, peas, cilantro, boy choy, cucumber and chili together.
In a small bowl whisk together the ponzu, rice vinegar, oil & ginger. Add the dressing to the salad & toss to coat. Season with salt & pepper.
We served this with some chow mein noodles on top for a little extra crunch.