GRILLED CHICKEN WITH BOK CHOY AND SNAP PEA SALAD



4 skinless boneless chicken breast halves (about 1 pound)
2 cloves minced garlic
1 tablespoon grated fresh ginger
1 cup hoisin sauce
8 ounces lo mien
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
2 whole green onion plus 2 green onions, chopped
3 tablespoons soy sauce
8-10 ounces sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 cucumber peeled, quartered lengthwise, thinly sliced crosswise
1  jalapeño chile, thinly sliced
1/2 cup diced red ell pepper
1/2 cup ponzu
5tablespoons seasoned rice vinegar
5 tablespoons vegetable oil
2 tablespoons sesame oil
1/4 cup soy
1/2 tablespoon minced peeled fresh ginger


Combine garlic, ginger and hoisin and spread over both sides of chicken breast.   Let chicken marinate for about  30 minutes.  

While chicken marinates, fill a medium saucepan with water, add cilantro spring and 2 whole green onions and heat to boiling.  In a second saucepan, heat water to boil for lo mein.

While waters boil, prep veggies and herbs and combine in a large bowl.

When soy water boils, add snap peas and cook for 1-2 minutes.  Remove and rinse under cold water to stop cooking process.  Add to  prepared veggies and herbs.

When lo mien water boils, add lo mien noodles and cook per instructions on package.  Rinse under cold water until cool and add to veggies and herbs and toss.

Grill chicken, about 5-7 minutes per side (until internal temp is 165degrees) and let rest for 10 minutes then slice.

Whisk ponzu, vinegar, oils, soy and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.  Top with chicken and serve.