Gwyneth's Poached Asian Chicken Salad


For the chicken:

2 chicken breasts

2 garlic cloves, smashed

1-inch piece fresh ginger, peeled and cut into 1/4 inch pieces

salt and pepper

For the dressing:

2 tbsp. diced shallot

2 tbsp. white wine vinegar

juice of 1 lime

2 tbsp. tamari

1 tsp. honey

1/4 cup olive oil

salt and pepper

For the salad:

2 large zucchini, cut in half length-wise

1 bunch asparagus, tough ends removed

2 tbsp. olive oil

1 head butter lettuce, torn into large pieces

handful fresh mint leaves, roughly chopped

2 medium carrots, peeled and grated

To cook chicken, place all ingredients in a small saucepan and add water to cover by 1 inch. Bring water to a boil, cover, and reduce heat to lowest setting. Simmer for 10 minutes, turn off heat, let sit for 3 minutes. Transfer chicken to a plate and shred.

Make dressing by combining all ingredients in a small bowl or jar. Whisk or shake to combine.

To make salad, heat grill pan over high heat. Toss zucchini and asparagus with olive oil and salt and pepper. Grill until desired cook level- about 5 minutes. Cut into small pieces. Toss lettuce with herbs, carrots, and half dressing. Toss chicken, asparagus and zucchini with rest of dressing.