Options:

Include nutrition information?

Chicken & Wasabi Greens Salad

Created by Kchurchill5 on March 6, 2016

FOR CHICKEN
2 pounds boneless skinless chicken breasts
1 teaspoon black peppercorns
1 bay leaf
1 small onion, rough chopped
Water
FOR SALAD
2 to 3 heads lettuce (6+ cups, chopped Boston/Butter or Bibb lettuce, torn into small pieces, 1 head equals approximately 2 1/2-3 cups)
5 ounces cucumber (1/2 seedless cucumber, cut in half lengthwise and thin sliced in half moons)
3 scallions, diced (white and green parts)
100 grams beans sprouts (1 cup, rinsed)

Step 1: Chicken ... In a saute pan; add the chicken, onions, bay, and peppercorns; cover with water - and, bring to a light boil. Reduce the heat to medium low; cover, and, simmer until the chicken is firm but tender. This will take around 8 minutes (temp 160-165). If you aren't sure, use a meat thermometer. Then, transfer the poached chicken to a plate; and, let it rest until cooled, about 15 minutes. Once the chicken is cooled, slice or dice; your choice. I actually prefer to slice the chicken. And, make sure to discard the poaching liquid.
Step 2: Dressing ... First, mix the wasabi power with the water; and add to a small bowl - make sure it is well combined. Then, add the mayonnaise, vinegar, sesame oil; and, season with salt and pepper to taste. I often use a small mason jar; or, small tupperware container to make dressings. Just add everything; and, shake.
Step 3: Salad ... In a large bowl, add the lettuce, Asian pear, cucumber, scallions, bean sprouts, half of the wasabi peas, 1/2 of the dressing; and, toss to combine.
Step 4: Finish ... Plate the salad on a serving platter; and, top with the diced or sliced chicken. Drizzle the remaining dressing over the chicken; and, finish with the remaining wasabi peas. Garnish with sesame seeds.
Step 5: Serve and ENJOY! ... Makes a perfect light dinner salad; or, a great lunch salad. You could also use shrimp as well in this dish; but, I would probably grill the shrimp vs poaching.