First, I poached a couple boneless, skinless chicken breasts in a broth made with one lemongrass stalk, a toss of green cardamom pods, a few slices of fresh ginger, a spoonful of sugar, and a sprinkle of salt. The lower the heat, the smoother and more tender the chicken, so I just let the broth blip lightly for about 20 minutes.
While the chicken was blipping, I assembled the salad: leaves of baby spinach and arugula, orange slices, almond slivers, blanched green beans, and homegrown alfalfa sprouts. The black sesame dressing recipe was this one with an additional tablespoon of nutritional yeast to make it creamier.
When the chicken was done, I let it cool on a plate before pulling it into pieces and tossing it with the rest of the salad. There was too much chicken, so the next day I made sandwiches with the leftovers.
It has started to warm up a bit (-15 C, yee ha!), and this was a light, but satisfying dinner to encourage spring to arrive.