BABY BOK CHOY SALAD WITH ROASTED CHICKEN

From FairShare’s Farm, Fresh and Fast cookbook
Serves 4
 
Ingredients:
Dressing:
¼ c. olive oil
2 TBSP white vinegar
2 TBSP sugar
3 TBSP soy sauce
1 stalk green garlic or 1 garlic clove
A dash of hot sauce or red pepper flakes
 
Salad:
2 chicken breasts or leg/thighs
¼ c. soy sauce
Seasonings for chicken: salt, pepper, garlic powder and ground ginger (to taste)
3 heads baby or 1 head regular bok choy, chopped thinly
2-3 green garlic and/or scallions, sliced
¼ c. slivered almonds (toasted is better!)
3 oz chow mein noodles
 
Directions:
Turn on oven broiler.
 
Whisk or shake together all the dressing ingredients until combined. Let sit to allow the flavors to meld.
 
Drizzle chicken with soy sauce and sprinkle with salt, pepper, garlic powder and ginger. Broil chicken for 10-15 minutes or until cooked through to 165 degrees and charred slightly. 
 
While chicken cools, combine the bok choy, green garlic/scallions and almonds in bowl. Toss with dressing to soften the bok choy slightly. Combine cooled chicken with salad and chow mein noodles and enjoy!