Makes 4 servings
This crisp and refreshing salad can be prepared quickly -- and in advance, if you wish. Accompanied by fruit muffins and iced tea, here’s an irresistible choice for serving on a summer night.
Dash of salt
16 ounces boneless, skinless chicken breast halves
1 large cucumber, cut into ½-inch cubes (see Tip)
1 cup coarsely shredded carrots
2 green onions, chopped
¼ cup low-sodium soy sauce
2 tablespoons dark (Asian) sesame oil
2 tablespoons white rice vinegar
4 cloves garlic, minced
1 teaspoon sugar
To complete the recipe
4 large leaves leaf lettuce
Toasted sesame seeds for garnish
Pour water into a medium sauté pan, to a level about 1 ½ inches deep (when it is added, the chicken should be covered by ½ inch water). Stir in a dash of salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
With a slotted spoon, remove the chicken from the skillet. Cut it into 2-inch squares and place on a plate to cool. (Discard the poaching liquid.)
Meanwhile, in a medium bowl, toss together the cucumber, carrots, and green onions.
Whisk together the dressing ingredients in a small bowl, making certain the sugar is dissolved.
Add the dressing to the cucumber-carrot mixture and toss lightly. Add the chicken; toss again.
To assemble the servings, arrange a bed of greens on each of 4 salad plates, top with the chicken salad, and garnish.