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