Poached Chicken Salad with Spicy Almond Dressing

FOR THE CHICKEN:

1. Add stock, ginger and chili to a medium sauce pan. Bring to a boil. Reduce heat to low. Add chicken and let cook for about 10 minutes until the inside is no longer pink.

2. Remove chicken from stock. Place on a cutting board and shred chicken using two forks or cut into thin slices. Set aside.

FOR THE DRESSING:

Add all ingredients to a blender. Pulse until well combined.

FOR THE SALAD:

1. Split romaine lettuce between four plates. Top each with a quarter of the cucumber, carrots and green onion.

2. Top each plate with a quarter of the shredded chicken. Drizzle with as much dressing as desired and sprinkle fresh cilantro and nuts on top of everything.