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Quick Chinese Chicken Salad
| Ingredients | |||
| 3/4 | pound | chicken breasts, skinless | |
| 2 | teaspoon | salt | |
| ---SAUCE--- | |||
| 1 | each | garlic, clove | |
| 1 | each | ginger, fresh, slice | |
| 2 | each | scallions, with green tops trimmed | |
| 2 | teaspoon | chili bean sauce | |
| 2 | teaspoon | soy sauce, dark | |
| 1 | teaspoon | sugar | |
| 2 | teaspoon | rice vinegar, white | |
| 2 | teaspoon | sesame paste, OR peanut butter | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper, freshly ground | |
| 2 | teaspoon | sesame oil | |
| ---DRESSING--- | |||
| 2 | tablespoon | rice vinegar, white | |
| 1/2 | pound | iceberg lettuce, finely shredded | |
Directions: | |||
| 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. | |||
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