Chinese Chicken Salad

(Courtesy of Ladies Home Journal)

Ingredients:
1 1/4 lbs. chicken tenders
1/2 c. seasoned rice vinegar
1/4 c. peeled fresh ginger slices plus 1 Tbsp. finely grated ginger
2 Tbsp. plus 1 tsp. soy sauce
2 Tbsp. dark sesame oil
2 Tbsp. vegetable oil
1/3 c. coarsely chopped scallion
1 small (1 1/2 lbs.) napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices
1 yellow bell pepper, stemmed, seeded and cut into thin strips
1 large carrot, cut into thin matchsticks
2 Tbsp. toasted sesame seeds

Directions:
Rinse and pat chicken dry.

Bring 4 c. water, 1/4 c. vinegar, the ginger slices and 2 Tbsp. soy sauce to a boil in a large saucepan.  Add chicken and simmer for 1 minute.  Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes.  Drain chicken and discard ginger slices.  Transfer chicken to a cutting board and cut diagonally crosswise into thin strips.

Whisk remaining 1/4 c. vinegar, 1 Tbsp. grated ginger, 1 tsp. soy sauce, the sesame oil, vegetable oil, 2 Tbsp. water and the scallion together in a large bowl; salt and pepper to taste.  Stir in cabbage, bell pepper, carrot, 3/4 of the chicken slices and 1 Tbsp. sesame seeds until well combined.  Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds.