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In a small baking dish, arrange the chicken breast and top with 1 tbsp ginger, 3 tbsp rice wine vinegar, 2 tbsp soy sauce and the broth. Stir gently, cover and refrigerate to marinate over night. Preheat the oven to 400 degrees F. Bake the chicken in the marinade for 20 to 25 minutes, umtilt eh juices run clear when the meat is pierced with a fork. Allow to cool completely. When cool, shred into bite sized bits. In another bowl, toss the greens with 2 tbsp of the dressing to coat. Divide the greens between 2 plates and top with the cucmber, crispy noodles and chicken. Toss gently to combine, sprinkle the cilantro and serve immediately.