4 heads Baby Bok Choy OR 1-2 heads Large Bok Choy
1 bundle cilantro
12 oz (or more) Pasta--Penne/Bow-tie work well
2+ chicken breasts grilled and diced (for veggie variation, omit chicken)
2 large tomatoes diced
1/4 c. olive oil
Dressing:
1/4 c. olive oil
1/4 c. rice vinegar
1 TB. sugar
Cook pasta, drain and toss with 1/4 c. olive oil to keep moist. While pasta is cooking, clean and chop cilantro. Toss with pasta. Chop bok choy and pour dressing over it; let it marinate at room temperature for as long as you can stand it (hopefully about one hour!). Pasta mixture can be chilled while the bok choy marinates. Mix bok choy and pasta. Add diced tomatoes and diced chicken. Enjoy!
Recipe from Julie Mickelson.
