Categories: asian, chicken, salad
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups water
- 1 one-inch piece of ginger, peeled and smashed
- 1 clove garlic, peeled and smashed
- 1 tablespoon black peppercorns
- 1 tablespoon rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon fresh lime juice
- 1/4 teaspoon red pepper flakes
- 2 cups red cabbage, sliced in thin ribbons
- 1 cup carrot, cut in matchstick-sized pieces
- 1 cup English cucumber, cut in matchstick-sized pieces
- 1 cup celery, sliced on the diagonal into 1/4-inch slice
- 3 cups baby spinach
- 1 tablespoon scallions, thinly sliced on the diagonal
- 1 tablespoon peanuts, chopped
Directions
-
Combine chicken breasts, water, smashed ginger and garlic, and peppercorns in a medium saucepan over medium heat, poaching until the chicken is cooked. Drain the chicken and discard the ginger, garlic and peppercorns. Allow the chicken to cool at least slightly (you can let it cool completely and serve the entire salad cold).
-
Meanwhile, in the bottom of a large salad bowl, whisk the vinegar, mustard, soy sauce, grated ginger, lime juice and red pepper flakes until combined, to make the vinaigrette. Add the sliced vegetables on top of the vinaigrette.
-
Shred the cooled, poached chicken, using a fork. Place the shredded chicken atop the sliced vegetables. Toss the vegetables and chicken in the vinaigrette.
-
Divide the baby spinach between two plates. Top with the dressed vegetables and spinach. Sprinkle the tops of each salad with the scallions and peanuts. Serve.