Companon Asian Chicken Salad

• 2 chicken breasts
• 3 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 medium cucumber
• 2 small carrots
• 1 1/3 cups shredded iceberg lettuce
• 1 cup fresh bean sprouts
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1 tsp sesame oil
• 1 tsp fresh ginger
• 1 tsp chopped garlic

Cut the chicken into strips. Pour chicken broth into the bowl. Place the chicken strips in the steam basket and place the basket in the Prep&Cook bowl. Season with salt and pepper. Launch the P1 steam program for 20 minutes.

Peel the cucumber and carrots and shave into strips using a peeler. In a salad bowl, mix carrots, cucumber, lettuce, bean sprouts and cilantro.

At the end of cooking, remove the steam basket and water from the bowl. Attach the ultrablade knife and place lime juice, soy sauce, vegetable oil, sesame oil, ginger and garlic in the bowl. Mix at speed 11 for 50 seconds. Place the chicken strips and half of the sauce into the salad bowl and mix. Serve with remaining sauce on the side.