Bring the chicken broth or stock to a boil. Stir in the salt and add the chicken breasts. Simmer for 20 minutes.
Remove the chicken from the liquid and set aside. Reserve 2 tablespoons of the broth for the dressing and set aside the rest of the broth for another use.
While the chicken is cooking make the dressing by placing all the ingredients in a glass jar and shaking until well combined. If the dressing is too thick thin it with a little more chicken broth or warm water.
Toast the sesame seeds in a dry frypan until fragrant and lightly browned.
Once the chicken breasts have cooled a little use a rolling pin to pound the chicken and then shred it into small pieces with your fingers.
Place the lettuce and cucumber onto a serving platter or into individual bowls and top with the chicken. Drizzle over the dressing and scatter with shallots, coriander leaves and sesame seeds.
Use shredded green cabbage instead of lettuce in the salad.
Add julienned carrots, finely sliced raw snow peas or a handful of bean sprouts.
Add 1 tsp finely ground sichuan pepper to the dressing.
If you don’t have rice vinegar apple cider vinegar works very well in the dressing.