This is a recipe that Tyson's sister, Sue May found a while back, and it has become one of my favorites! It's got a spicy, tangy, oil-free dressing. You can follow the recipe exactly, or just make the dressing and put it over any simple salad.
I have been doing a little post-trip, detox, mini-diet this week and have been making a simple salad with just mixed greens, pre-grilled chicken breast (Tyson is the chef around here....I'm lazy!), won ton strips and sliced almonds for lunch almost every day.
1. Bring the water and salt to a boil in a saucepan over medium heat. Add chicken, reduce heat until just simmering and poach for about 15 minutes (until just cooked through). Remove chicken and set aside to cool. Shred the chicken along the grain into thin strips.
2. Combine the dressing ingredients in a small bowl and mix well.
3. In a large bowl, mix chicken with tomato, onion, cucumber, green onions, cilantro (and any other herbs you like) and peanuts. Pour the dressing over and mix well.
4. Line plate with lettuce leaves (or break them into pieces first before putting on plate) and top with the chicken salad mixture.