Hainanese Chicken Salad (Nut-Free)

Instructions

1. 1Place the 2 large chicken breasts in a medium saucepan and cover with water. Bring the water to a simmer over medium-high heat (204.4°C/200°C). Reduce the heat to low (94°C/95°C) and poach the chicken for 15-20 minutes, or until the internal temperature reaches 74°C. Remove the chicken from the water and let it cool completely on a plate. Once cool, shred the 2 large chicken breasts into bite-sized pieces.
2. 2Prepare the vegetables: wash the 1 medium cucumber and cut it into 1.27 cm thick rounds. Wash the 1 cup of cherry tomatoes and cut them in half. Peel and finely grate the 1 tablespoon of ginger. Peel and mince the 1 clove of garlic.
3. 3In a large bowl, combine the shredded chicken, the 2 cups of cooked rice (chilled), the sliced cucumber, and the halved cherry tomatoes.
4. 4In a small bowl, whisk together the grated ginger, minced garlic, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 tablespoon of lime juice until well combined. This is your dressing.
5. 5Pour the prepared dressing over the chicken and rice mixture in the large bowl. Toss everything together gently to ensure all ingredients are coated with the dressing. Serve the Hainanese Chicken Salad chilled.