Asian Chicken Salad

Ingredients

• 2 teaspoons southeast asian fish sauce 
• 1 head boston lettuce 
• 1 small carrots halved
• 0.3 cup cashew pieces toasted chopped
• 1.5 pounds chicken breasts halves skinless
• 1 tablespoon broth from poaching chicken 
• 4 cups chicken broth low-sodium homemade canned
• 1 teaspoon asian chili paste such as sambal oelek
• 0.5 cup cilantro leaves roughly chopped
• 2 sprigs coriander 
• 2  kirby cucumbers diced seeded
• 1 tablespoon ginger fresh freshly grated peeled
• 4  coins ginger fresh
• 1 cup grape tomatoes halved
• 0.3 medium jicama diced peeled
• 2  juice of lime juiced
• 0.3 teaspoon kosher salt 
• 2 tablespoons olive oil extra-virgin
• 1  scallion white green thinly sliced ( and )
• 3  scallions 
• 1 tablespoon soya sauce 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch.
2. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.
3. Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf.
4. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.
5. Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.