Instructions: Put chicken breasts in single layer in steamer basket set over simmering water. Sprinkle onions and slivered ginger over chicken, then top each chicken breast with 1 sprig cilantro. Steam chicken until meat is no longer pink near bone, 15 to 20 minutes.

Remove from steamer and cool to room temperature. Remove skin and bones from chicken. Slice chicken crosswise into pieces. Set aside.

To make dressing, combine vinegar, soy sauce, minced ginger, sugar, garlic and sesame oil. Arrange a few dandelion greens on each of 2 plates, then top each with red cabbage.

Arrange cucumbers on plates. Top with sliced chicken breasts and chopped tomatoes. Garnish chicken with remaining cilantro. Serve with dressing.

This recipe yields 2 servings.

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