Cantonese Chicken Salad

So, I made this yesterday for a potluck, and had a lot of requests for the recipe. So, I’m posting it here . . .

3 chicken breast halves
2 cups water
5 tablespoons soysauce, divided
4 cups shredded isceberg lettuce
1 medium carrot, peeled and shredded
1/2 cup finely chopped green onions and tops
1/3 cup distilled white vinegar
2 tablespoons sesame seed
2 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh cilantro or parsley

Simmer chicken in mixture of water an 1 tablespoon soy sauce in covered saucepan 15 minutes or until chicken is tender. Remove chicken and cool, refrigerating stock for another use, if desired. Skin and bone chicken; shred meat with fingers into large mixing bowl. Add lettuce, carrot and green onion. Combine vinegar, remaining 4 tablespoons soy sauce, sesame seed, sugar and ginger; stir until sugar dissolves. Pour over chicken and vegetables; toss to coat all ingredients. Cover and refrigerate 1 hour. Just before serving, add cilantro and toss to combine. Garnish as desired.

Recipe from Kikkoman Oriental Cooking.

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