We’ve been enjoying a yummy cold salad lately: Bok Choy Asian Salad! It’s simple and refreshing. And it doesn’t heat up the house!
I pre-cook a few chicken breasts in soy sauce in my cast iron skillet. I chop the chicken into bite size pieces and refrigerate it until I’m ready to serve the salad.
Then it takes just a few minutes to wash and chop the Bok Choy, toss it with the chicken pieces, sesame seeds, and a natural sesame oil dressing I picked up at Costco. A bit of fresh ground pepper to taste and it’s ready to eat.
