Asian Chicken Salad
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.