If you don't have time to cold-smoke chicken yourself, you can use store-bought cooked smoked chicken legs or cooked smoked chicken breast (about 1 1/4 lb).
Recipe information
Total Time
30 min (not including smoking)
Yield
Main 4 main-course servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
Step 4
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.
