• Fast
• Healthy

Ingredients

1. 4 skinless, boneless chicken breast halves (1 3/4 pounds)
2. 1/2 cup mayonnaise
3. 1/4 cup rice vinegar
4. 2 1/2 tablespoons wasabi powder
5. 1 1/2 teaspoons Asian sesame oil
6. 1 1/2 tablespoons water
7. Kosher salt and freshly ground pepper
8. 2 heads Boston lettuce, torn into bite-size pieces
9. 1 large Asian pear—halved, cored and thinly sliced
10. 1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
11. 2 scallions, white and green parts thinly sliced
12. 1 cup mung bean sprouts
13. 1/2 cup roasted wasabi peas, coarsely chopped

Directions

1. In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
2. Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
3. In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.