Korean Shredded Chicken Naengchae with Walnut-Sesame Dressing (2 Servings)

Place chicken, ginger, about 1.25 L water and optional cooking wine in a pot. Bring to a boil, reduce heat and poach until the chicken reaches at least 74°C in the center.

Remove fully cooked chicken with clean utensils, cool briefly only until safe to handle, shred along the grain; refrigerate promptly if not assembling at once.

Wash greens, spinach, tomatoes and cucumber. Julienne peppers and cucumber; halve tomatoes.

Mix ground walnuts, ground sesame, mayonnaise, vinegar, orange juice and salt into a dressing; adjust salt gradually.

Gently toss chicken and vegetables with dressing. Serve cool without leaving the salad at room temperature for an extended period.