3 chicken breast halves (about 1-1/2 pounds)
1/2 teaspoon crushed gingerroot or 1/4 teaspoon ground ginger
1/2 teaspoon salt
Oil-and-Vinegar Dressing (below)
1 medium head iceberg lettuce, torn into bite-size pieces
3 green onions, cut into 1-1/2-inch strips
2 medium tomatoes, cut into thin wedges
1/4 cup toasted sesame seed
Remove skin from chicken. Place chicken in large saucepan; add enough water to cover. Add gingerroot and salt. Heat to boiling; reduce heat. Cover and simmer until chicken is tender, 30 to 40 minutes. Remove from heat; cool chicken in broth.
Remove meat from bones; cut meat into 1-inch pieces (about 3 cups). Prepare Oil-and¬Vinegar Dressing. Mix chicken, lettuce, onions, tomatoes and sesame seed; toss with dressing.
6 servings.
Tip: To toast sesame seed, cook and stir in 8-inch skillet over medium-high heat until light brown, about 2 minutes.
Microwave Directions: To toast sesame seed, arrange in single layer on 9-inch microwavable plate. Microwave uncovered on high (100%), stirring every 2 minutes, until light brown, 4 to 6 minutes; reserve.
Omit salt; use 1/4 teaspoon ground ginger. Remove skin from chicken. Arrange chicken meaty sides up with thickest parts to outside edge in microwavable pie plate, 9x1-1/4 inches. Sprinkle chicken with ground ginger. Cover tightly and microwave on high (100%) until no longer pink, 9 to 12 minutes. Turn chicken over; cool meaty sides down in broth. Continue as directed above.
Oil-and-Vinegar Dressing
1 tablespoon sugar
2 tablespoons vinegar
1 tablespoon vegetable oil
1-1/2 teaspoons salt
1/2 teaspoon pepper
Shake all ingredients in tightly covered jar.
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