30-Minute Grilled Baby Bok Choy Salad
This vibrant grilled salad combines tender baby bok choy with glazed chicken breast, creating a satisfying meal that bridges the gap between fresh and cooked elements. The bok choy gets a quick char on the grill after being basted with a sweet-spicy glaze made from honey, sambal oelek, and fresh ginger. Seasoned chicken breast and sautéed shallots add protein and depth, while blue cheese crumbles and toasted walnuts provide creamy richness and crunch. The key is timing - cook the chicken first since bok choy grills very quickly, just 4 minutes total. Perfect for summer entertaining when you want something lighter than typical grilled fare but more substantial than a simple salad.
Ingredients
- 4 baby bok choy greens, washed and dried
- ½ cup olive oil
- 1 Tbsp fresh lemon juice
- 2 Tbsp honey
- 1 Tbsp sambal oelek chili sauce
- ½ tsp red pepper flakes
- ½ tsp ground ginger
- 1 Tbsp garlic, minced
- 1 large shallot, julienned
- 1 large chicken breast, pounded flat
- 1 tsp fresh cracked black pepper
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- packaged blue cheese crumbles
- ½ cup walnuts, chopped
- creamy blue cheese dressing, for topping
Instructions
- 1
Mix olive oil, lemon juice, honey, sambal oelek, red pepper flakes, ginger, and garlic for the glazing mixture
- 2
Season chicken breast with black pepper, cayenne, salt, thyme, and oregano
- 3
Heat skillet over medium heat with olive oil and sauté shallots for 3-5 minutes
- 4
Add seasoned chicken to skillet with shallots and cook for 7-8 minutes total, brushing with glaze halfway through cooking
- 5
Remove chicken and cut into small cubes, set aside cooked shallots separately
- 6
Baste bok choy on all sides with the same glaze used on chicken
- 7
Grill bok choy on medium-high heat for 4 minutes
- 8
Arrange grilled bok choy on serving tray alternating bulb and green ends
- 9
Drizzle with blue cheese dressing, top with walnuts, blue cheese crumbles, chicken cubes, and cooked shallots
Tips
Cook chicken first since bok choy grills very quickly in just 4 minutes - timing is crucial for this recipe
Don't over-dress the bok choy with blue cheese dressing to prevent it from becoming soggy
Alternate bok choy placement on the serving tray between bulb and green ends for an attractive presentation
Good to Know
Refrigerate assembled salad for up to 2 days, though bok choy is best served fresh
Chicken and glaze can be prepared 1 day ahead, grill bok choy just before serving
Serve immediately while bok choy is still warm from grilling
Common Mistakes
Cook chicken thoroughly before starting bok choy to avoid overcooking the greens
Use medium-high heat for bok choy to avoid burning while achieving good char marks
Substitutions
FAQ
Can I use regular bok choy instead of baby bok choy?
Yes, but cut regular bok choy into smaller pieces and increase grilling time to 6-8 minutes for the thicker stems to become tender.
What if I don't have a grill?
Use a grill pan or cast iron skillet over medium-high heat. The bok choy will still get nice char marks and smoky flavor.
How long will the leftover salad keep?
Best eaten fresh, but leftovers will keep refrigerated for 1-2 days. The bok choy may lose some crispness over time.