Cantonese Chicken Salad

3 chicken breast halves
2 cups water
5 Tbsp. soy sauce, divided
4 cups shredded iceberg lettuce
1/2 cup finely chopped green onions and tops
1/3 cup distilled white vinegar
2 Tbsp. sesame seed, toasted
2 tsp. sugar substitute
1/2 tsp. ground ginger
2 Tbsp. of minced fresh cilantro

Directions
Simmer chicken in mixture of water and 1 tablespoon of soy sauce in covered saucepan 15 minutes, or until chicken is tender. Remove chicken and cool. Shred chicken into a large mixing bowl. Add lettuce and green onions. Combine vinegar, remaining 4 tablespoons soy sauce, sesame seed, sugar substitute, and ginger; stir until sugar dissolves. Pour over chicken and veggies, toss to coat. Cover and refrigerate for an hour before serving. Just before serving- add cilantro and toss to combine.

Serves 6