Quick Chinese Chicken Salad

Recipe Ingredients

3/4 lb	340g / 11oz	Skinless chicken breasts
2 teaspoons	10ml	Salt
		Sauce
1		Garlic clove - peeled
1		Fresh ginger - peeled
2		Scallions - with green tops trim
2 teaspoons	10ml	Chili bean sauce
2 teaspoons	10ml	Dark soy sauce
1 teaspoon	5ml	Sugar
2 teaspoons	10ml	White rice vinegar
2 teaspoons	10ml	Sesame paste - =or=- peanut butter
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
2 teaspoons	10ml	Sesame oil
1/2 lb	227g / 8oz	Iceberg lettuce - finely shredded
		Dressing
2 tablespoons	30ml	White rice vinegar

Recipe Instructions

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes.

Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside.

Toss the lettuce with the white rice vinegar and place on a platter. Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.

Source:
Herb Zwieg

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