• 2 pounds boneless chicken breasts (3 large breast halves or 4 medium halves)
• 2 ribs celery, thinly sliced crosswise
• 12 ounces Napa cabbage, thinly sliced
• 4 scallions, white part and 1 inch of the green, thinly sliced crosswise
• 2 tablespoons cilantro, finely chopped
• 2 tablespoons light soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon freshly ground white pepper
• 2 tablespoons toasted sesame oil
• 1 large jalapeño, or 2 small, minced
• 2 to 3 cloves garlic, minced
• 1 to 1 1/2 tablespoons ginger, minced
1. Bring 2 quarts salted water to a boil. Add the chicken breasts. Cover, and return the water to a boil. Simmer 5 minutes. Turn off the heat, and let the chicken stand 20 minutes. Strain the chicken, and cool completely. Cut it into 1/2-inch cubes (or shred if using parts on the bone).
2. Meanwhile, combine the celery, cabbage, scallions and cilantro in a large mixing bowl. Toss, and reserve until ready to use.
3. Whisk the soy sauce, vinegar, sugar, pepper and sesame oil in a small bowl. Add the jalapeño, garlic and ginger. Season with salt. Let stand 10 minutes.
4. Add the chicken to the reserved vegetables. Toss to combine, and let stand 5 minutes. Drizzle the soy dressing over the salad, and toss. Let the salad stand another 5 minutes. Toss, and serve. Serves 4.