Asian Inspired Spicy Chicken Salad

I was reading "Tiffy Cooks" and ran across this recipe. It looked easy enough, so I decided to give it a try. I had to substitute some ingredients that are not available in my neck of the woods, but the end result was still delicious. This salad is light, refreshing, and packed with flavor, with a nice kick to it. You can enjoy it as is or with some fresh rolls (Hawaiian rolls work great). Delicious! Enjoy!

Ingredients:

For chicken:

-2 large chicken breasts, skinless, boneless

-2 green onions, cleaned and roughly chopped

-1 tsp peppercorn medley

-2 inch piece fresh ginger, peeled and roughly chopped

For salad:

-1/2 cup extra virgin olive oil

-3 shallots, cleaned and thinly sliced

-1 head romaine lettuce, roughly chopped

-1 English cucumber, halved lengthwise, then sliced

-2 green onions, cleaned and sliced

For dressing:

-2 Tbs balsamic vinegar

-1.5 Tbs soy sauce

-1.5 Tbs chili oil

-1.5 Tbs sesame oil

-1 tsp sugar

-1 tsp toasted sesame seeds

Directions:

In a pot, combine the chicken, onions, peppercorn, and ginger. Add enough water to cover the chicken. Bring to a boil and cook for 4 minutes. Remove pot from the stove, cover, and let it sit for 20 minutes.

Take the chicken out of the pot (discard everything else) and let it cool. Once cooled, shred.

Heat the olive oil in large skillet. Add the shallots and cook until nice and soft, about 3 minutes. Remove from stove and drain on paper towels. 

In your salad bowl, whisk together the dressing ingredients until nice and smooth. Add the salad ingredients, including the drained shallots and shredded chicken. Give it a really good stir. Serve and enjoy! YUM!