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Oriental Chicken Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Oriental Chicken Salad
Bon Appetit Archives

3/4 cup rice vinegar
1/3 cup oil
1 piece (1 1/4-by-3/4 inch) peeled fresh ginger,
cut into 1/2-inch pieces
1 tablespoon soy sauce
1 large garlic clove, halved
1 1/2 teaspoons sesame oil
1/4 teaspoon dried crushed red pepper
1 pound boneless, skinless chicken breast halves
1 cup dry white wine
1 cup water
4 quarter-size ginger slices
2 large garlic cloves
1/2 teaspoon salt
1/2 head Napa cabbage, thinly sliced
1 small jicama, peeled, cut into matchstick-size strips
2 cups sliced Romaine lettuce
1 large red bell pepper, matchstick strips
6 large scallions, thinly sliced

Blend rice vinegar, oil, ginger pieces, soy sauce, 1 garlic clove, sesame oil
and dried red pepper in blender or processor until dressing is as smooth as possible.
Arrange chicken in a single layer in a large heavy skillet. Add wine, water,
4 ginger slices, 2 garlic cloves and salt. Bring to boil. Reduce heat, cover,
and simmer until chicken is cooked through, turning once, about 7 minutes. Drain chicken and cool slightly.
Combine cabbage, jicama, lettuce, bell pepper and scallions in a large
bowl. Toss with enough dressing to season to taste. Mound salad on
plates. Cut chicken into strips and arrange atop salad. Serves 4.
 

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