Poached Chicken Salad With Spicy Almond Dressing

• FOR THE CHICKEN:
• 2 cups Chicken Broth
• 1 piece Fresh Ginger (1 Inch Long)
• 1 whole Thai Red Chili Pepper, Cut In Half And Seeded
• 2 whole Boneless, Skinless Chicken Breasts
• _____
• FOR THE DRESSING:
• 2 Tablespoons Almond Butter
• 1 Tablespoon Honey
• 1 whole Thai Red Chili Pepper, Seeded And Sliced
• 1 piece Fresh Ginger, 1/2 Inch Long, Chopped
• 1/4 cups Stock Used To Cook Chicken
• _____
• FOR THE SALAD:
• 2 heads Romaine Lettuce Washed And Chopped
• 1/2 whole English Cucumber, Seeded And Cut Into Thin Strips
• 1 whole Carrot, Grated Or Cut Into This Strips
• 2 whole Green Onions, Cut Into 1 Inch Pieces
• 1/2 cups Fresh Cilantro
• 2 Tablespoons Crushed Peanuts Or Sliced Almonds

1. FOR THE CHICKEN:
2. 1. Add stock, ginger and chili to a medium sauce pan. Bring to a boil. Reduce heat to low. Add chicken and let cook for about 10 minutes until the inside is no longer pink.
3. 2. Remove chicken from stock. Place on a cutting board and shred chicken using two forks or cut into thin slices. Set aside.
4. FOR THE DRESSING:
5. Add all ingredients to a blender. Pulse until well combined.
6. FOR THE SALAD:
7. 1. Split romaine lettuce between four plates. Top each with a quarter of the cucumber, carrots and green onion.
8. 2. Top each plate with a quarter of the shredded chicken. Drizzle with as much dressing as desired and sprinkle fresh cilantro and nuts on top of everything.

chicken, chicken broth, fresh ginger, red chili pepper, chicken breasts, dressing, almond butter, honey, red chili pepper, fresh ginger, ubc, salad, cucumber, carrot, green onions, fresh cilantro, peanuts

Taken from tastykitchen.com/recipes/salads/poached-chicken-salad-with-spicy-almond-dressing/ (may not work)