Szechuan Chicken Salad

Ingredients

• 2 lbs boneless chicken breasts
• 2 cups chicken stock
• 1-2 tablespoon minced ginger (to taste)
• 2 tablespoons soy sauce
• 2 celery ribs, thinly sliced crosswise
• 12 ounces napa cabbage, thinly sliced
• 4 scallions, white part and 1 inch of the green, thinly sliced crosswise
• 2 tablespoons cilantro, finely chopped

Dressing

• 4 tablespoons light soy sauce
• 4 tablespoons rice vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons fresh ground white pepper
• 4 tablespoons toasted sesame oil
• 1-2 large jalapeno, minced (to taste)
• 2-3 garlic cloves, minced
• 1-1 1/2 tablespoon ginger, minced
• salt

Directions

1. 1

   Place stock, soy and ginger in 2 quart pan and bring to a boil.

2. 2

   Add the chicken breast; cover, and return to a boil.

3. 3

   Reduce temperature and simmer 5 minutes.

4. 4

   Turn off the heat, and let the chicken stand 20 minutes.

5. 5

   Strain the chicken, and cool completely.

6. 6

   Cut it into 1/2-inch cubes (or shred if using parts on the bone).

7. 7

   Meanwhile, combine the celery, cabbage, scallions and cilantro in a large mixing bowl. Toss and reserve until ready to use.

8. 8

   Whisk the soy sauce, vinegar, sugar, pepper and sesame oil in a small bowl. Add the jalapeño, garlic and ginger. Season with salt. Let stand 10 minutes.

9. 9

   Add the chicken to the reserved vegetables.

10. 10

    Toss to combine, and let stand 5 minutes.

11. 11

    Drizzle the soy dressing over the salad, and toss.

12. 12

    Let the salad stand another 5 minutes.

13. 13

    Toss, and serve.