Chinese Chicken Salad

We had some bok choy left over from stir fry the other night, so I improvised a salad for lunch today.

Dressing -- mix these in a bowl:

• 2 Tbsp mayonnaise
• 2 Tbsp Greek yogurt (strained yogurt)
• 1 Tbsp seasoned rice vinegar
• 1 Tbsp spicy sesame oil
• at least 1 Tbsp minced ginger (I like lots, probably closer to 2)
• soy sauce to taste

Combine in another bowl:

• about 1 cup cubed cooked chicken
• 2 large leaves/stems bok choy, chopped
• about 1/2 cup toasted pine nuts (that's a guess, I didn't measure at all)
• 1 scallion, sliced fine
• the dressing

Yummy. You could have this over rice or noodles -- cold or warm -- or rolled up with some extra greens in a wrap. You could also add carrot slivers for color (and vitamin A). I pretty much ate it straight out of the mixing bowl. :)

Happy Year of the Ox, everyone!