Sesame Chicken Salad

4 cups water
4 slices of ginger, about 1⁄4 in  thick

1 medium onion, sliced
3 boneless chicken breasts(1 lb)
1 cucumber, cut into chunks
2 large tomatoes, cut into eighths
6 green onions ( or scallions), finely chopped
1⁄4 cup sesame oil
Vinegrette dressing (see below)
Salt and fresh ground pepper, to taste
Mixed Salad Greens

(Ahead of Time) Bring the water, ginger, and onion to a boil in a medium sized saucepan over medium heat. Lower the heat to a simmer and add the chicken breasts. Cook for 15 minutes. Turn off the heat and let chicken sit in the hot liquid 
for 10 minutes. Remove the chicken from the stock, and when it is cool enough to handle, shred the chicken with your hands. Place the chicken back into the stock in a bowl and refrigerate until you are ready to use.


Layer a bed of mixed salad greens on the serving plate. Arrange a layer of cucumbers around a large serving platter. Remove the cold chicken from the stock and place it down the center of the platter. Surround the chicken with the tomato wedges and top it with green onions.
In a small pat, heat the sesame oil over a low flame until bubbles appear (approximately one minute.) Turn off the heat and pour the oil evenly over the green onions and chicken. Drizzle vinaigrette over the chicken and vegetables.

Vinaigrette
1⁄4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon rice vinegar
2 teaspoons sugar
salt & pepper to taste

To make the Vinaigrette, mix the soy sauce, lemon juice, vinegar, sugar, salt and pepper in a microwave-safe bowl. Heat for one minute and set aside.


Adapted from this recipe at Steamy Kitchen Recipes