4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)

Kosher salt

1 2 -inch piece ginger, peeled

1 large shallot

4 tablespoons peanut oil

1 tablespoon toasted sesame oil

1/2 teaspoon sugar

1 English cucumber, halved lengthwise, seeded and thinly sliced

1 bunch radishes, thinly sliced,

1 teaspoon Asian chili sauce

1 bag of mixed greens

Juice of 1 lime

·      Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.

·      Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.

·      Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the salad and toss.

·      Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.

 ~432 calories per serving

~from the food network kitchen