Crunchy Asian Chicken Salad
INGREDIENTS
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2 boneless, skinless chicken breasts
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4 cups water
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1 one-inch piece of ginger, peeled and smashed
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1 clove garlic, peeled and smashed
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1 tablespoon black peppercorns
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1 tablespoon rice wine vinegar
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1 tablespoon Dijon mustard
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1 teaspoon soy sauce
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1 teaspoon grated ginger
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1 teaspoon fresh lime juice
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1/4 teaspoon red pepper flakes
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2 cups red cabbage, sliced in thin ribbons
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1 cup carrot, cut in matchstick-sized pieces
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1 cup English cucumber, cut in matchstick-sized pieces
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1 cup celery, sliced on the diagonal into 1/4-inch slice
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3 cups baby spinach
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1 tablespoon scallions, thinly sliced on the diagonal
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1 tablespoon peanuts, chopped
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