1
place stock in medium saucepan and bring to a boil. Add ginger. Add chicken and let them cook over low heat until no longer pink, about 10 minutes.
2
Remove from heat. Using slotted spoon, remove chicken from pan and let cool. Reserve cooking liquid for use in dressing.
3
To make dressing combine nut butter, honey, melted coconut butter and chili oil in food processor. Add 1/4 cup cooking liquid. Process.
4
Combine cucumber, onions, zucchini and carrots with lettuce and toss well in large salad bowl.
5
Divide among 4 plates. Shred cooked chicken over each salad.
6
Drizzle dressing over salad, garnish with cilantro.