First, chop the hard ends off the bok choy and discard.  Then slice both bok choy heads horizontally into ½ inch pieces.  Throw the pieces into a colander and wash them really well – they trap dirt very easily.  Here’s my local, chemical-free baby bok choy all pretty and ready for a salad.

Next, slice the jalapeño into very thin rings, then slice those in half.  (Here’s where you should also take care to discard most of the seeds.  I didn’t, tossed ‘em right into the salad.  I may or may not have had to drink a full glass of water every few bites because of the heat…)  Next up, the cucumber – quarter the entire thing and add it and the jalapeño to the bok choy in a large bowl. 

When the chicken is fully cooked, remove it to a cutting board and throw all of the sugar snap peas into the boiling water.  Let them cook for no more than two minutes – you want them to be crisp.  Drain them into the colander and run cold water over the peas to stop the cooking.  Remove and discard the parsley sprigs and scallions.  Then toss the snap peas into the salad bowl as well.

Now it’s time to shred the chicken – I use a serrated knife to get the shredded effect.  Then throw it all into the salad bowl.

And finally…the dressing.  This is a bit of a hodge-podge, so adjust for your own tastes.  I combined 2 Tablespoons each of soy sauce, fresh-squeezed orange juice, rice vinegar, and canola oil.  Then I tossed in about ¾ teaspoon of red chili pepper flakes and whisked it all together.  Pour about half over the chicken and veggies, and mix to combine.  Add as much dressing as you want, but trust me, you don’t want to overdress.  The flavor of the fresh crunchy vegetables and slightly salty chicken together are almost good enough. 

So, get out to your local farmers market and get these ingredients! This truly is my ultimate spring meal – enjoy!