Chicken Salad With Asian Flavors

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons dark sesame oil

2 quarts water

1/3 cup low-fat buttermilk or plain low-fat yogurt

2 teaspoons finely minced fresh ginger

2 tablespoons seasoned rice wine vinegar

salt & freshly ground black pepper

For the salad

1-1 1/2 teaspoon salt

2 sprigs parsley

romaine lettuce leaf , for serving (optional)

2 tablespoons canola oil

1 small cucumber , peeled if waxy, seeded and diced or 1/2 long seedless European cucumber , seeded and diced

1 bunch scallion, white part and green, thinly sliced

1 lb boneless skinless chicken breast

1/4 cup chopped cilantro (optional)

1-2 tablespoon soy sauce (to taste)

1/2 onion , sliced

1 tablespoon chicken stock or water , for thinning out if necessary

For the poached chicken breasts

1 small red bell pepper , quartered, seeded, cut across the grain in thin strips

2 tablespoons fresh lime juice

2 garlic cloves , peeled and crushed

1 garlic clove , minced or garlic clove , put through a press

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