This recipe was originally posted in Bon Appetit but I have made several modifications to continue to work with the ingredients available to us fresh from our local farms.  As you see, this picture has peas in it.  Now for all of our vegetarian friends, this is easy to make with tofu substituted either raw or one of the flavored tofu products. Here you get the opportunity to use your chinese cabbage, onions, cilantro and the bok choy!  Enjoy! This is a delicious meal.

INGREDIENTS

• 2 skinless boneless chicken breast halves (about 1 pound)
• 5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
• 1 whole green onion plus 2 green onions, chopped
• 4 cups of chopped or shredded chinese cabbage
• 1 bok choy, thinly sliced crosswise
• 1 large cucumber, quartered lengthwise, thinly sliced crosswise (I know!!  Not in season here….)
• 1 red jalapeño chile, thinly sliced
• 1/4 cup ponzu *(Japanese sauce, see note below)
• 2 1/2 tablespoons seasoned rice vinegar
• 2 1/2 tablespoons vegetable oil
• 1 tablespoon minced peeled fresh ginger

PREPARATION

• Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add chinese cabbage to same skillet; increase heat to high and cook until tender, about 1 minute.  * You can choose to use the cabbage raw in this recipe too.  Either way is good.  It does get a little sweeter cooked slightly.

Drain; rinse under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, chinese, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

*Ponzu can be made by mixing 1/4 cp soy sauce, 1/4 cp. dashi or fish sauce, 2 tsp. Rice wine vinegar, and 2 T lemon juice.

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