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Recetas para diabéticos
Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant smoked chicken and baby bok choy salad offers a sophisticated blend of textures and Asian-inspired flavours. The star of the dish is the cold-smoked chicken, which provides a deep, savoury note that pairs beautifully with the refreshing crunch of seedless cucumber and toasted cashews. A zesty dressing made with rice vinegar, soy, and a hint of Chinese five-spice ties everything together, creating a light yet satisfying meal that is as nutritious as it is delicious.

As a diabetes-friendly recipe, this salad is high in lean protein and packed with leafy greens, making it an excellent choice for a balanced lunch or a quick midweek dinner. By blanching the bok choy just slightly, you retain its beautiful colour and vital nutrients while softening the stems for a better bite. Serve this colourful dish as a standalone main or as part of a larger spread when entertaining guests.

Ingredients for Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

6 baby bok choy, separated into leaves
2 tablespoons rice vinegar (not seasoned)
1 cucharada de salsa de soja
2 teaspoons hoisin sauce
1/2 cucharaditas de pimienta negra
1/4 teaspoons Chinese five-spice powder
60ml de aceite vegetal
2 tablespoons Asian sesame oil
2 cucharadas de semillas de sésamo, tostadas
3 cooked cold-smoked chicken legs , skin discarded and meat finely shredded (725ml )
1 small seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
1/2 taza de cilantro fresco picado
1/2 cup roasted unsalted cashews (70g)

How to make Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.

Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.

Toss together chicken, cucumber, coriander, and 1/3 cup dressing in a bowl.

Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.