Chicken breast and salad with radish and ginger

Ingredients:

• 4 skinless, boneless chicken breasts (1.5 - 1.8 kg)
• 5 cm peeled ginger root
• 1 large shallot
• 4 tbsp. l. peanut butter
• 1 tbsp dark sesame oil
• 0.5 tsp sugar
• 1 cucumber, halved lengthwise, seeded and thinly sliced
• 1 bunch radish, thinly sliced ​​or 1 small daikon, peeled and cut into strips
• 1 teaspoon Asian chili sauce (such as sambal oelek)
• 1 bunch watercress, trimmed
• Juice of 1 lime

Preparation:

1. Place the chicken breast in a medium saucepan and add enough water to just cover the meat; add 1 tablespoon of salt. Bring to a simmer over medium heat and cook until the chicken is firm, about 15 minutes.
2. Meanwhile, prepare a bowl of salted ice water. Transfer the chicken to the ice water for about 30 seconds to stop cooking. Drain. Finely grate the ginger and shallot into a small bowl. Stir in 3 tablespoons of peanut oil, sesame oil, and 1/4 teaspoon each of sugar and salt.
3. In a large bowl, toss the cucumber and radish with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil, and the remaining 1/4 teaspoon sugar. 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 lime juice.