Title: Quick Chinese Chicken Salad
Categories: Oriental Poultry Salad
Yield: 4 Servings
| 3/4 | lb | Skinless chicken breasts |
| 2 | ts | Salt |
| SAUCE |
| 1 | | Garlic clove; peeled |
| 1 | sl | Fresh ginger; peeled |
| 2 | | Scallions with green tops trimmed |
| 2 | ts | Chili bean sauce |
| 2 | ts | Dark soy sauce |
| 1 | ts | Sugar |
| 2 | ts | White rice vinegar |
| 2 | ts | Sesame paste =OR=- peanut butter |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 2 | ts | Sesame oil |
| 1/2 | lb | Iceberg lettuce finely shredded |
| DRESSING |
| 2 | tb | White rice vinegar |
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.