one 1-inch piece of ginger, peeled and finely grated
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon RAW honey
1/2 tablespoon water
1/2 tablespoon spicy toasted sesame oil
1. For the chicken: Place the chicken breasts at the bottom of a wide pan over medium high heat and add enough water to cover by one inch. Add the aromatics and bring the water to a boil, then immediately turn down to a simmer. Cook for about 15 minutes, turn off and let the breasts sit in the water for about another 15 minutes. When cool, pull the breasts apart into shreds, as thick or thin as you like, and set aside.
2. Place all dressing ingredients except the sesame oil into a small mixing bowl. Slowly whisk in the oil to combine.
3. Place all the salad ingredients in a large mixing bowl. Add the chicken, pour the dressing over the top and mix.