Ingredients

• Boneless, skinless chicken breasts
• A few stalks of bok choy
• 1/4 red onion
• 2 tablespoons extra-virgin olive oil
• 1 lemon
• 1 tablespoon whole grain mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper
• Thyme sprigs
• 2 garlic cloves
• A few tbsp of butter
• 1 quart ice water

Steps

1. Season chicken breasts generously on both sides with salt and pepper.
2. In a pan over medium-high heat, sauté chicken in 1 tablespoon olive oil for roughly 5 minutes on both sides.
3. While sautéing, place thyme sprigs and garlic in pan with the chicken. Baste with butter near completion.
4. For the salad, shave bok choy stems as thin as possible on a mandolin. Set aside in bowl of ice water. Shave red onion and toss together in a bowl with bok choy
5. Mix olive oil, lemon, apple cider vinegar and whole grain mustard, and set aside.
6. Lightly coat the bok choy salad with the vinaigrette mixture.
7. To serve, place bok choy salad in center of plate and set chicken on top. Drizzle whole grain mustard vinaigrette on chicken and around the plate.