Baby Bleu Bok Choy

BABY BLEU CHEESE GRILLED BOK CHOY

My favorite type of salad growing up is a Waldorf salad. Weird I know, but it’s got so many good flavors and I love adding chicken to salads. If there’s no protein involved, I’m just not full!

Heinen’s has an outstanding produce selection, but they just got in some baby bok choy and I had to get some because I wanted to try a hybrid Waldorf with bok choy. So no fruit, but that grilled bok choy and spicy honey glaze is so good.

You’ll want to grill up the chicken first, and one hammered flat chicken breast should do it. If you need more chicken, double the amount. There’s bleu cheese crumble, bleu cheese creamy dressing, grilled chicken and walnuts to really round out that flavor profile.

If you’re feeding a table of people, may want to double up this recipe. It goes fast. I’m always cooking just for two, so four grilled baby bok choys are good for us.

Don’t forget about those grilled shallots! They’re super delicious.

BABY BLEU CHEESE GRILLED BOK CHOY RECIPE

Ingredients

4 baby bok choy greens, washed well and dried off

1/2 cup olive oil

1 tablespoon fresh lemon juice

2 tablespoons honey

1 tablespoon sambel alek chili sauce

1/2 teaspoon red pepper flakes

1/2 teaspoon ground ginger

1 tablespoon minced garlic

1 large shallot, julienned for grilling with chicken

1 large chicken breast, pounded flat

1 teaspoon fresh cracked black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried oregano

packaged bleu cheese crumble

1/2 cup chopped walnuts

creamy bleu cheese dressing for topping

Instructions

I have Lodge grill plate for my gas stove, so I use that. If you grill outside, just know this is a quick grill for the bok choy!

Mix the olive oil, 1/2 cup olive oil, fresh lemon juice, honey, sambel alek chili sauce, red pepper flakes, ground ginger and minced garlic together for the brushing glaze.

Cooking the chicken first is crucial, because the bok choy cooks VERY fast. Season the chicken with fresh cracked black pepper, cayenne pepper, kosher salt, dried thyme and dried oregano. On a ready, medium-heat skillet, toss in a few glugs of olive oil, and sauté the shallots for 3-5 minutes. Then add the seasoned chicken to the skillet with the onions, so that they both get a good grilled color. The chicken should only take about 7-8 minutes. Halfway through cooking the chicken, brush the glaze on each side of the chicken breast. After chicken is done, remove and cut up into small cubes for the salad, and set aside. Also remove the onions to a separate plate if you like, because you will use them to top the bok choy as well.

You will baste the bok choy on all sides with the same glaze, and once you have it on a medium-high temperature, you will grill on each side for only 4 minutes. Remove from grill and arrange on serving tray. I order them bulb-end, then the greens-end so that they fit a nice pattern, as shown in pictures.

Drizzle the creamy bleu cheese dressing over the bok choy. Not too much, because it will get very soggy since the bok choy is already cooked well.

I like to add the walnuts next, then the bleu cheese crumble, then the chicken and lastly the shallots.