You will need:

– Four boneless, skinless chicken breasts (1 3/4 to 2 pounds)

– Kosher salt

– One two -inch piece ginger, peeled

– One large shallot

– Four tablespoons peanut oil

– One tablespoon toasted sesame oil

– 1/2 teaspoon sugar

– One cucumber, halved lengthwise, seeded and thinly sliced

– One bunch radishes, thinly sliced, or one small daikon radish, peeled and cut into matchsticks

– One teaspoon Asian chili sauce (such as sambal oelek)

– One bunch watercress, trimmed

– Juice of one lime

Directions: 

1- Put the chicken in water with medium heat and add one spoon of salt. Leave the chicken cooking for about 15 minutes.

2- Grate the ginger and put it into a bowl. Add three spoons of peanut oil  to the ginger, add the sesame oil and add 1/4 of salt and sugar.

3- Blend the cucumber and radish with the chili sauce, add 3/4  of salt, add the remaining peanut oil and the remaining 1/4 sugar  all together in a large bowl as well as the watercress and toss.

4- Slices the chicken into pieces and put  them on the plates  with the salad underneath it . Add the ginger mixture to the chicken . Add some of the lime juice on to it.

Fact: Each plate contains 432 calories.

Courtesy of  Food network site