Cashew Smoked Chicken With Bok Choy Salad (Meat)
Contributed by Eileen Goltz

Ingredients 2 heads of bok choy separated into leaves, and shredded 1/2 head red cabbage shredded 2 tablespoons rice vinegar (not seasoned) 1 tablespoon soy sauce 2 teaspoons hoisin sauce 1/2 teaspoon black pepper 1/4 teaspoon Chinese five-spice powder 1/4 cup vegetable oil 2 tablespoons seasoned sesame oil 2 tablespoons sesame seeds, toasted 2 pounds cubed smoked turkey or chicken breast (can be purchased at most deli’s) 2 small seedless cucumbers (usually plastic-wrapped), halved lengthwise, cored, and cut into very thin rounds 1/2 cup chopped fresh cilantro or parsley 1/2 cup roasted unsalted cashews (2 1/2 oz)

Instructions

Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well and set aside.
In a bowl combine the vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder and whisk it together. Add the oils in a slow stream, whisking until combined. Stir in the sesame seeds.
In a bowl combine the chicken, cucumber, cilantro or parsley and 1/3 cup dressing in a bowl. Mix to coat and set it aside. Place the bok choy and red cabbage in a salad bowl. Add the chicken. Drizzle some of the dressing over the top and mix to coat. Toss gently and sprinkle the top with the cashews. Serve with the remaining dressing on the side.

Serving Size

Serves 4 to 6.

Notes

This recipe has lots of ingredients that you might not have on your shelf, but the end result is so worth a trip to the market! Please see "Special inspections" below on insect infestation for the following: Bok Choy Red Cabbage Cilantro Parsely

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .