This chicken salad gets a double dose of ginger: in the form of fresh slices in the poaching liquid, and in powdered form in the dressing. Crunch and color come from the snow peas and scallions.
- 2 cups water
- 3-inch piece peeled ginger root, cut crosswise into 1/4-inch-thick slices
- 1 small boneless, skinless chicken breast half (about 4 ounces)
- 1/2 teaspoon ground ginger
- 2 teaspoons mayonnaise
- 1 scallion, white and light-green parts, cut into thin slices on the diagonal
- Kosher or sea salt
- Freshly ground black pepper
- 2 slices challah or brioche (may substitute any soft sandwich bread)
- 4 snow peas, stem ends and strings removed
Combine the water and ginger in a medium saucepan over medium-high heat; bring to a boil, then reduce the heat to medium-low and gently cook for 5 minutes.
Add the chicken (making sure it is completely submerged), then remove the saucepan from the heat. Cover and let the chicken sit for 15 to 20 minutes or until no trace of pink remains in the center. Transfer to a plate to cool; reserve a little of the cooking liquid and the cooked ginger slices.
While the chicken is cooling, combine the ground ginger with 1 teaspoon of the cooking liquid in a medium bowl; stir until the spice has dissolved.
Finely chop 8 slices of the cooked ginger and add them to the bowl, along with the mayonnaise, scallion and salt and pepper to taste; mix well to form a dressing.
Cut the cooled chicken into large chunks, then add to the bowl; toss to coat evenly. Taste and add more of the cooked ginger (chop first) as needed.
To assemble the sandwich, spoon the chicken salad evenly over 1 piece of bread. Arrange the snow peas on top, and cover with the remaining slice of bread.
Cut in half and serve.
From Food editor Joe Yonan.
Tested by Joe Yonan.
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