INGREDIENTS

1 pound boneless, skinless chicken breast, trimmed

4 bay leaves

5 tablespoons toasted sesame oil

3 tablespoons rice vinegar

1 tablespoon grated fresh ginger

1 tablespoon Chinese hot mustard

¾ teaspoon salt, divided

12 cups chopped stemmed mature spinach

1 large Champlain Orchards Asian pear, thinly sliced (Olympic or Shinseiki)

1 medium cucumber, thinly sliced

1 cup thinly sliced radishes

2 tablespoons toasted sesame seeds

INSTRUCTIONS

  1. Place chicken and bay leaves in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to a gentle simmer and cook until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes. Let the chicken cool in its poaching liquid for 15 minutes.

  2. Meanwhile, whisk oil, vinegar, ginger, mustard and ½ teaspoon salt in a small bowl. Combine spinach, pear, cucumber and radishes in a large bowl.

  3. Transfer the chicken to a clean cutting board and shred into bite-size pieces. Season with the remaining ¼ teaspoon salt. Add to the salad, drizzle with the dressing and toss to coat. Sprinkle with sesame seeds.

  • To make ahead: Refrigerate poached chicken (Step 1) for up to 3 days.