Ingredients

• 2 (6-ounce) chicken breast halves without skin, grilled and shredded
• 4 cucumbers, peeled, seeded, and sliced
• 2 tablespoons chopped pickled ginger
• 1 red bell pepper, seeded and sliced
• 1 scallion, sliced
• 2 tablespoons chopped fresh cilantro leaves
• 1 pinch chili flakes
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon whole sesame seeds
• 1/2 teaspoon black sesame seeds
• 1/2 teaspoon chili oil, optional
• 1 head green leaf lettuce, washed and torn
• 1 head romaine lettuce, washed and chopped

Instructions

1. Shred the chicken and set aside. Toss the next 11 ingredients together in a bowl. Set aside to marinate for 20 minutes. Add the shredded chicken and toss together.
2. Spin-dry the lettuces together and places equal portions in the center of chilled salad plates. Place 1/4 of the marinating cucumber mixture on top of each salad. Spoon the remaining vinaigrette equally over each salad.