Asian Chicken Salad With Wasabi Dressing - cooking recipe

Ingredients

4 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 cup mayonnaise
1/4 cup rice vinegar
2 1/2 tablespoons wasabi powder
1 1/2 teaspoons sesame oil
1 1/2 tablespoons water
kosher salt
fresh ground pepper
2 heads boston lettuce, torn into bite-size pieces
1 large Asian pear, halved cored and thinly sliced
1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
2 scallions, white parts and green parts, thinly sliced
1 cup mung bean sprouts
1/2 cup roasted wasabi peas, coarsely chopped

Preparation

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.
Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
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.
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.