QUICK CHINESE CHICKEN SALAD

Serving Size : 4   
Categories : Oriental Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3/4 pound Skinless chicken breasts [375 g]
2 teaspoons Salt

-----SAUCE-----
1 Garlic clove -- peeled
1 slice Fresh ginger -- peeled
2 Scallions -- with green tops trim
2 teaspoons Chili bean sauce
2 teaspoons Dark soy sauce
1 teaspoon Sugar
2 teaspoons White rice vinegar
2 teaspoons Sesame paste -- =OR=- peanut butter
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
2 teaspoons Sesame oil
1/2 pound Iceberg lettuce -- finely shredded [250 g]

-----DRESSING-----
2 tablespoons 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