- 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
- Kosher salt
- 1 2-inch piece ginger, peeled
- 1 large shallot
- 4 tablespoons peanut oil
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon sugar
- 1 English cucumber, halved lengthwise, seeded and thinly sliced
- 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
- 1 teaspoon Asian chili sauce (such as sambal oelek)
- 1 bunch watercress, trimmed
- Juice of 1 lime
- Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.
- Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.
- Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.
- Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.