2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole green onion plus 2 green onions, chopped
1 cup sugar nap peas cut into 1/4″ diagonal
3 baby bok choy, thinly sliced crosswise
1 cucumber, thinly sliced crosswise
1 red jalapeno chile, thinly sliced
¼ cup ponzu
2 ½ tablespoons seasoned rice vinegar
2 ½ tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger
Fill medium skillet with salted water; bring to boil.
Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes.
Using tong, transfer chicken to plate; cool.
Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minutes. Drain; rinse snap peas under cold water to cool.
Discard whole green onion and cilantro sprig.
Coarsely shred chicken.
Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
Whisk ponzu, vinegar, oil, and ginger in small bowl.
Add dressing to salad; toss to coat.
Season to taste with salt and pepper.