In a large skillet, place chicken breast with the whole scallions and ginger slices. Fill with just enough water to barely cover the chicken, 1 Tbsp tamari, 1/2 tsp sea salt, and bring to a simmer over medium-low heat. Simmer, partially covered for about 20 minutes, or until chicken is tender. Remove the skillet from the heat and let the chicken cool in the broth.
in a large mixing bowl, tear the chicken into shreds and toss with the sliced scallions, basil, and water chestnuts.
In a medium bowl , combine the dressing ingredients and whisk.
In the large mixing bowl with the chicken, add half the dressing and toss lightly.
To serve: Place chicken on bed of the lettuce, red cabbage, cucumber, shredded carrots and drizzle more dressing if desired.
Ingredients
Directions
In a large skillet, place chicken breast with the whole scallions and ginger slices. Fill with just enough water to barely cover the chicken, 1 Tbsp tamari, 1/2 tsp sea salt, and bring to a simmer over medium-low heat. Simmer, partially covered for about 20 minutes, or until chicken is tender. Remove the skillet from the heat and let the chicken cool in the broth.
in a large mixing bowl, tear the chicken into shreds and toss with the sliced scallions, basil, and water chestnuts.
In a medium bowl , combine the dressing ingredients and whisk.
In the large mixing bowl with the chicken, add half the dressing and toss lightly.
To serve: Place chicken on bed of the lettuce, red cabbage, cucumber, shredded carrots and drizzle more dressing if desired.