Ginger-Infused Napa Cabbage and Poached Chicken Salad

Ingredients

• 1 lb boneless skinless chicken breasts
• 4 cups Napa cabbage, very thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup scallions, sliced on a bias
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 cup crispy wonton strips
• 2 tbsp toasted sesame seeds
• 1 tbsp Salted Perfection Sweet Ginger Finishing Salt
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp honey

Instructions

1. Place the chicken breasts in a small pot and cover with water; simmer gently over medium heat for 12 minutes or until the internal temperature reaches 165°F, then remove and shred into bite-sized pieces once cool.
2. In a small ceramic bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, and honey until the mixture is fully emulsified.
3. Incorporate 2 teaspoons of the Salted Perfection Sweet Ginger Finishing Salt into the dressing, whisking until the crystals are partially dissolved to ensure a balanced distribution of ginger heat.
4. In a large, chilled stainless steel bowl, combine the sliced Napa cabbage, julienned carrots, and scallions, tossing them by hand to wake up the aromatics.
5. Add the shredded chicken and the chopped cilantro to the bowl, ensuring the herbs are loosely distributed so they don't clump together.
6. Pour the ginger-infused dressing over the salad and toss with light, airy movements to coat every leaf without crushing the cabbage's natural structure.
7. Transfer to chilled plates, fold in the crispy wonton strips and sesame seeds, and finish with a final dusting of the remaining Salted Perfection Sweet Ginger Finishing Salt. DUNZO!