and Asian bok choy and carrot slaw
We love pairing simple grilled proteins with flavorful crunchy slaws for summer dinners. This three veggie slaw features napa cabbage, carrots and bok choy. If you've never had bok choy raw, its lightness and crunch makes it a lovely slaw component!
- Chicken breasts, boneless and skinless - 2, sliced
- Garlic powder - 2 tsp
- Onion powder - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Bok choy - 1/2 lb, sliced thinly
- Carrots, grated (sub pre-grated or coleslaw mix) - 2
- Cabbage, napa (sub green cabbage) - 4 cups, sliced thinly
- Honey - 1 tsp
- Bragg's / coconut aminos - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Toasted sesame oil - 1/2 Tbsp
- Oil, cooking - 3 Tbsp
- Pistachios, shelled - 1 oz
- Lime juice - 1 1/2 Tbsp
- Season chicken - Mix together garlic powder, onion powder, salt and black pepper. Slice chicken into strips and then cover with seasoning. Tenderize with a fork. (Can be done up to 1 day ahead)
- Bok choy / Carrots / Cabbage - Prep as directed. (Can be done up to 3 days ahead)
- Make dressing - Whisk together honey, aminos, rice vinegar, toasted sesame oil, and cooking oil. (Can be done up to 5 days ahead)
- Make slaw - Toss cabbage, bok choy and carrots with dressing. (Can be done up to 1 day ahead)
- If making chicken on the grill: Preheat grill to 500 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil. Add chicken strips to higher heat part. Sear on each side for ~2 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed.
- If making chicken on the stovetop: Heat a grill pan over medium-high heat. Brush with some oil, and add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with foil, cooking for another 2 to 3 minutes.
- Toss chicken with slaw and pistachios. Finish with lime juice and season to taste with salt, pepper or any of your preferred condiments - we love a few shakes of hot sauce!
We don't have a grill or grill pan so I cubed and sauteed the chicken and then tossed it into the salad rather than serving on top.0 Helpful
I skipped the bok choy since I don't like it raw, and used leftover coleslaw mix instead. I love the tofu. The salad I liked better in leftovers, probably because the dressing absorbed a bit more.0 Helpful
Pretty good and stayed good as leftovers.0 Helpful
Yummy! Easy and healthy. 4-yr-old thought the chicken was a tad bit spicy, but she still ate it. Nice bok choy! Great for leftovers -- could make a bigger batch.0 Helpful
Added some sriracha as recommended, and loved this dish!0 Helpful
The sauce was missing something...0 Helpful