Recipe: Oriental Chicken Salad

Oriental Chicken Salad
rec.food.recipes/Dancer (2000)
Makes 6 servings

1/2 cup seasoned rice vinegar
2 tablespoons canola oil
1 large piece ginger, cut into 1/2 inch pieces
1 tablespoon soy sauce
1 large garlic clove
1 1/2 teaspoons sesame oil
1/4 teaspoon dried crushed red pepper
1 pound boneless skinless chicken breast, poached
1 cup dry white wine
1 cup water
4 slices ginger
1 large garlic clove, smashed
1/2 head Napa cabbage, thinly sliced
8 ounces jicama, cut into matchstick
2 cups romaine lettuce, sliced
1 large red bell pepper, cut into matchstick strips
6 green onions, thinly sliced
1/3 cup fresh cilantro

Combine dressing ingredients (first 7) in a blender. Poach chicken in wine, water, ginger and garlic. Combine cabbage, jicama, romaine, green onions and red bell pepper in a bowl. Toss with dressing to coat. Arrange on plates and place sliced chicken on top. Garnish with cilantro.