Asian Chicken Salad with Wasabi Dressing

Ingredients

• 2 heads boston lettuce 
• 0.5  cucumber seedless halved lengthwise thinly sliced
• 4 servings kosher salt and pepper freshly ground
• 0.5 cup mayonnaise 
• 1 cup mung bean sprouts 
• 1 large asian pear—halved cored thinly sliced
• 0.3 cup rice vinegar 
• 2  scallions white green thinly sliced
• 1.5 teaspoons asian sesame oil 
• 1.8 pounds chicken breast halves boneless skinless
• 0.5 cup roasted wasabi peas coarsely chopped
• 2.5 tablespoons wasabi powder 
• 1.5 tablespoons water 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes.
2. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
3. Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
4. In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.