Gluten-Free Hainanese Chicken Salad

Ingredients

• 1 lb Chicken Breast
• 3 slices Ginger
• 3 stalks Scallions
• 1 tbsp Sesame Oil
• 1 large Cucumber
• 1 head Romaine Lettuce
• 3 tbsp Gluten-Free Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tsp Sugar
• 1 clove Garlic
• 1 tsp Chili Oil

Instructions

1. 1Place the 1 lb Chicken Breast in a large heavy-bottomed pot. Add enough cold water to cover the chicken by at least 1 inch. Add the 3 slices Ginger and 3 stalks Scallions to the pot. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover, and simmer gently for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The chicken should feel firm to the touch and be opaque throughout.
2. 2Carefully remove the 1 lb Chicken Breast from the pot and place it on a clean cutting board. Let the chicken cool for at least 15 minutes, or until it is comfortable to handle. Once cooled, use two forks to shred the chicken into bite-sized pieces, or slice it thinly against the grain.
3. 3While the chicken is cooling, prepare the vegetables. Wash and slice the 1 large Cucumber into thin rounds. Wash and chop the 1 head Romaine Lettuce into bite-sized pieces.
4. 4In a small bowl, whisk together the 3 tbsp Gluten-Free Soy Sauce, 2 tbsp Rice Vinegar, 1 tsp Sugar, 1 minced clove Garlic, and 1 tsp Chili Oil. This is your salad dressing.
5. 5In a large salad bowl, combine the shredded or sliced 1 lb Chicken Breast, the sliced 1 large Cucumber, and the chopped 1 head Romaine Lettuce.
6. 6Drizzle the prepared dressing over the chicken and vegetable mixture in the large salad bowl. Add the 1 tbsp Sesame Oil. Toss everything together gently to coat evenly.
7. 7Cover the salad bowl and place it in the refrigerator to chill for at least 10 minutes before serving. This allows the flavors to meld and ensures the salad is refreshingly cold.

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