A tasty Asian-inspired variation on chicken salad.
Step 1: Prepare chicken
You'll need cooked chicken. If you've got leftovers that's great- proceed directly to chopping.
I had a number of chicken breasts on hand, so I sprayed a pan with canola oil, added my chicken, covered the pieces with ground pepper (turning them to ensure full coverage) then cooked them at 350F until they just started turning golden-brown on top. Make sure the juices run clear when you slice into the middle of the thick pieces. If you're colorblind make sure you've got an assistant on hand who can tell the difference between pink and clear juices. Pink is undercooked; dry is overcooked. We want the happy medium.
If you start the meat cooking before chopping the vegetables the timing will work out very nicely.
When the chicken is cooked chop it into bite-size pieces and set aside.