The Book of Greens Cookbook Review
Author: Allie
  • 4 Boneless, skinless chicken breast
  • Chicken stock
  • 12 ounces baby bok choy
  • 1 small shallot, thinly sliced
  • 4 oranges, peeled and segmented
  • ½ cup roasted cashews
  • kosher salt
  • Miso vinaigrette (found on page 300 in the Book of Greens Cookbook)
  1. Place the chicken breast in a pan and add enough chicken stock to just cover. Bring to a simmer over high heat, then decrease the heat to low, so that the stock doesn't bubble, and gently cook the breast. After about 3 minutes, when the breast are firm on the outside and tender in the middle, remove from the heat. Keep the breasts submerged for an additional 1 to 2 minutes, until firm and cooked through.
  2. Cut the white stalks of the bok choy crosswise into pieces ¼ inch wide; keep the green leaves whole. Combine the bok choy in a bowl with the shallot, orange segments, cashews and chicken. Season with salt and dress with the miso vinaigrette before serving.
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