---------- Recipe via Meal-Master (tm) v8.02
  
       Title: QUICK CHINESE CHICKEN SALAD
  Categories: Oriental, Poultry, Salads
       Yield: 4 servings
  
     3/4 lb Skinless chicken breasts
       2 ts Salt
 
 ---------------------------SAUCE---------------------------
       1    Garlic clove; peeled
       1 sl Fresh ginger; peeled
       2    Scallions
            - with green tops trimmed
       2 ts Chili bean sauce
       2 ts Dark soy sauce
       1 ts Sugar
       2 ts White rice vinegar
       2 ts Sesame paste
            -=OR=- peanut butter
     1/2 ts Salt
     1/2 ts Freshly ground black pepper
       2 ts Sesame oil
     1/2 lb Iceberg lettuce
            - finely shredded
 
 -------------------------DRESSING-------------------------
       2 tb White rice vinegar
  
   REMOVE THE SKIN FROM THE CHICKEN BREASTS and place
   breasts in a pot. Put in enough cold water to cover
   the chicken, add the salt. Bring the mixture to a
   simmer, cook for 5 minutes. Turn off the heat and
   cover tightly. Let the chicken sit in the hot water
   for 10 minutes. While the chicken is sitting, combine
   the sauce mixture ingredients together in a blender
   and set aside. Toss the lettuce with the white rice
   vinegar and place on a platter. Remove the chicken and
   allow to cool. Pull off the meat, finely shred and
   toss with the sauce. Place the chicken with sauce on
   top of the lettuce and serve at once.
  
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