- 4 skinless, boneless chicken breast halves (1 3/4 pounds)
- 1/2 cup mayonnaise
- 1/4 cup rice vinegar
- 2 1/2 tablespoons wasabi powder
- 1 1/2 teaspoons Asian sesame oil
- 1 1/2 tablespoons water
- Kosher salt and freshly ground pepper
- 2 heads Boston lettuce, torn into bite-size pieces
- 1 large Asian pearhalved, cored and thinly sliced
- 1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
- 2 scallions, white and green parts thinly sliced
- 1 cup mung bean sprouts
- 1/2 cup roasted wasabi peas, coarsely chopped
How to Make It
In 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.
Meanwhile, 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.
In 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.