Ingredients
4 skinless, boneless chicken breast halves
1/2 c. mayonnaise
1/4 c. rice vinegar
2 1/2 tbsp. wasabi powder
1 1/2 tsp. Asian sesame oil
1 1/2 tbsp. water
kosher salt and freshly ground pepper
2 head Boston lettuce
1 large Asian pear
1/2 seedless cucumber
2 scallions
1 c. mung bean sprouts
1/2 c. roasted wasabi peas
Preparation
Step 1In 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.Step 2Meanwhile, 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.Step 3In 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.
