Fold ginger scallion sauce into your classic chicken salad for a sandwich that combines the comforts of mom's packed lunches and Hainanese chicken rice. Sliced cucumbers add a cool crunch. As a bonus, you can serve the ginger-scallion poaching liquid as a warm sipping broth on the side.
Busy week ahead? Double or triple this recipe to cover lunch for a few days—chicken salad keeps well in the fridge. Sandwich between two slices of white bread, or slather over crusty sourdough for open-face toast.