QUICK CHINESE CHICKEN SALAD

      Title: QUICK CHINESE CHICKEN SALAD
  Categories: Oriental, Poultry, Salads
       Yield: 4 Servings
  
     3/4 lb Skinless chicken breasts
       2 ts Salt
 
 MMMMM---------------------------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
 
 MMMMM--------------------------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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