Warm Chicken Salad with Bok Choy

Note: although this recipe highlights bok choy, you should feel free, if you're so inclined, to slice and include 1/2 -1 c. of additional veggies that you may have on hand, such as carrots, radishes, onions, peppers.

2 small chicken breast halves Salt and pepper 2 tsp. dry mustard 1 Tbsp. water 1 tsp. soy sauce, divided 1/2 tsp. honey, divided Olive oil

2. c. bok choy, rough chopped (include some leaves) 2 tsp. rice or other mild vinegar 2 c. lettuce and/or chard, spinach, beet greens- rough torn, shredded, or ribbon cut

Preheat oven to 400.

Season the chicken with salt and pepper. Whisk together the mustard, water, 1/2 tsp. soy sauce and 1/4 tsp. honey and set aside.

In an oven-proof skillet, or Dutch oven, heat 2 tsp. olive oil quickly over medium-high heat, then add the chicken. Cook about 2 minutes, until nicely browned, then turn over and brush with the mustard mixture.

Transfer into the oven and bake about 10 minutes, or until the chicken has cooked through (165°). Remove the chicken from the skillet. Allow the chicken to cool slightly, then slice.

In the skillet, add and heat 2 tsp. olive oil (medium-high heat), and toss in the bok choy.

Cook for about 3 minutes, until starting to brown. Season with salt and pepper. Transfer to serving plates or a shallow serving bowl. Top with the chicken slices.

Whisk together the vinegar with 2 Tbsp. olive oil, 1/2 tsp. soy sauce and 1/4 tsp. honey; season with salt and pepper. Toss with the greens and scatter over the chicken.

Recipe created or adapted by Liz Talley, Urban Graze

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