Quick Chinese Chicken Salad

• 3/4 pounds chicken breasts skinless
• 2 teaspoons salt
• 1 each garlic clove
• 1 each ginger fresh, slice
• 2 each scallions, spring or green onions with green tops trimmed
• 2 teaspoons chili bean sauce
• 2 teaspoons soy sauce, tamari dark
• 1 teaspoon sugar
• 2 teaspoons rice vinegar white
• 2 teaspoons tahini (sesame paste) sesame paste, OR peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 2 teaspoons sesame oil
• 2 tablespoons rice vinegar white
• 1/2 pound iceberg lettuce finely shredded

1. Remove the skin from the chicken breasts and place breasts in a pot.
2. Put in enough cold water to cover the chicken, add the salt.
3. Bring the mixture to a simmer, cook for 5 minutes.
4. Turn off the heat and cover tightly.
5. Let the chicken sit in the hot water for 10 minutes.
6. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside.
7. Toss the lettuce with the white rice vinegar and place on a platter.
8. Remove the chicken and allow to cool.
9. Pull off the meat, finely shred and toss with the sauce.
10. Place the chicken with sauce on top of the lettuce and serve at once.

chicken breasts skinless, salt, garlic, ginger, scallions, chili bean sauce, soy sauce, sugar, rice vinegar, tahini, salt, black pepper, sesame oil, rice vinegar

Taken from recipeland.com/recipe/v/quick-chinese-chicken-salad-1948 (may not work)