Recipe - Warm Shredded Chicken Salad

6 Boneless; skinless chicken
breasts
=== MARINADE ===
One half cup Sesame oil
2 tablespoon Peanut oil
Juice of One half lemon
One fourth cup Soy sauce
3 tablespoon Freshlygrated ginger
1 tablespoon Cornstarch
=== SALAD ===
One half cup Extravirgin olive oil
2 tablespoon Fresh lemon juice
Three fourths teaspoon Salt
One fourth teaspoon Freshlyground black pepper
5 bn Watercress (lg bns); stems
removed,
Leaves washed and well dried
2 Ripe avocados; halved,
seeded,
And peeled
One half cup Peanut oil; for frying

Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by
1/2inch strips. Stir marinade ingredients together in a medium bowl. Add
chicken strips and toss to evenly coat. Set aside at room temperature,
uncovered, 30 minutes. It's important not to marinate any longer, or the
acid in the lemon will break down the fibers of the chicken. Meanwhile,
prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper
in a bowl. Tear watercress into bitesized pieces and toss with dressing.
Divide salad among 6 serving plates. Thinly slice avocado halves into
strips lengthwise and arrange on salad. Reserve in refrigerator. To cook
chicken, heat a large dry castiron skillet over high heat 15 minutes.
(Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from
marinade, one at a time, and add to pan, standing as far away as possible
to avoid splatters. Fry until dark goldenbrown and crisp, about 1 minute
per side. Arrange about 8 hot chicken strips on each salad in a spoke
pattern. Serve immediately. This recipe yields 4