Chicken and Cabbage Salad with Sesame Seeds, Scallions and Almonds
- Bring a large pot of water to a boil. Add 1 tablespoon kosher salt. Drop in the chicken and simmer for 15 minutes. Remove pan from heat, cover, and let sit for 15 minutes. Remove chicken, let cool briefly, then remove meat from bones, and pull or shred into pieces. (See notes above about making stock with poaching liquid and bones/skin).*
- Meanwhile, cut the cabbage into quarters through the core. Thinly slice it, discarding the core. Place in a large bowl and sprinkle with 1 tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes. Fill bowl with cold water and jostle the cabbage with your hands. Drain into a large colander. Don’t worry about drying the cabbage.
- Meanwhile, make the dressing: Whisk together the neutral oil, sesame oil, vinegar, lemon juice, sugar, and remaining teaspoon kosher salt.
- In a large bowl, place the cabbage, pulled meat, almonds, sesame seeds, and scallions. Add the dressing and toss to coat. Serve.