Chicken Salad



1-1/4 pounds chicken tenders
1/2 cup seasoned rice vinegar
1/4 cup peeled fresh ginger slices plus 1 tablespoon finely grated ginger
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoon dark sesame oil
2 tablespoons vegetable oil
1/3 cup coarsely chopped scallion
1 small (1-1/2 lbs.)napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices
1 yellow bell pepper, stemmed, seeded, and cut into thin strips
1 large carrot, cut into thin matchsticks
2 tablespoons toasted sesame seeds


Servings: 4 to 6 servings

1. Rinse and pat chicken dry.
2. Bring 4 cups water, 1/4 cup vinegar, the ginger slices, and 2 tablespoons soy sauce to boil in a large saucepan. Add chicken and simmer 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes. Drain chicken and discard ginger slices. Transfer chicken to a cutting board and cut diagonally crosswise into thin slices.
3. Whisk remaining 1/4 cup vinegar, 1 tablespoon grated ginger, 1 teaspoon soy sauce, the sesame oil, vegetable oil, 2 tablespoons water, and the scallion together in a large bowl; salt and pepper to taste. Stir in cabbage, bell pepper, carrot, three-quarters of the chicken slices, and 1 tablespoon sesame seeds until well combined. Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds.