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1
To poach the chicken breasts, combine the water, the quartered onion, the whole crushed garlic cloves and salt in a two-quart saucepan, and bring to a simmer over medium heat.
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2
Add the chicken breasts, and bring back to a simmer.
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3
Skim off any foam that rises, then add the parsley.
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4
Cover partially, reduce the heat to low, and simmer 15 minutes or until the chicken is cooked through.
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5
Allow the chicken to cool in the broth in the refrigerator, if you have extra time.
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6
Remove the chicken from the broth when cool enough to handle.
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7
Shred the chicken by hand (it pulls apart naturally into shreds).
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8
Strain the chicken broth, set aside a few tablespoons, and freeze the rest in small containers.
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9
****Advance preparation: The poached chicken breasts, whole or shredded, will keep for a couple of days in the refrigerator.
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10
You can prepare the ingredients hours ahead and toss before serving.
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11
You could also marinate the shredded chicken for several hours in the dressing.
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12
Combine the shredded poached chicken, the white and light green parts of the scallions, the cucumber, peppers and cilantro in a large salad bowl.
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13
In a small bowl, combine the lime juice, vinegar, garlic, ginger, soy sauce, sesame and canola oils, and buttermilk or yogurt.
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14
Whisk together.
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15
If the dressing is too thick, thin out with chicken stock or water.
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16
Taste, and add salt and pepper as desired.
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17
Toss with the chicken mixture.
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18
Taste, and adjust seasoning.
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19
Line a platter or salad bowl with the lettuce leaves, and top with the salad.
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20
Sprinkle the top with the green part of the onions if you wish, and serve.
