Asian Chicken Salad
This Asian Chicken Salad makes for a great lunch. Most of a jalapeño's spiciness is in the ribs and seeds—omit them for a milder dressing. Swap cubed firm tofu for the chicken to make the salad vegetarian.
Also try this salad as an Asian Chicken Sandwich.
To make the poached chicken as Sarah does in the video, add the following to a large straight-sided skillet or pot: 2-inch piece of ginger, cut into 1/8-inch slices; half a lemon, cut into 1/8-inch slices; and 3-4 garlic cloves, smashed and peeled. Add two skinless, boneless chicken breasts and top with enough water to cover chicken by 1 inch. Season with 1 teaspoon salt. Bring to a boil over high heat; skim foam and cover, reduce heat to medium-low, and cook 5 minutes. Flip the chicken, turn off heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12-15 minutes. Remove chicken from water and let cool completely. Can be stored, refrigerated, in an airtight container, up to 3 days.