half a chicken breast in water or chicken stock, simmering for about 20 minutes, until just done. Shred chicken with a fork, salt, and moisten with a little cooking water. Chop a teaspoon of chili, and mix in for flavour if desired. The chicken keeps for a few days, well packed and wrapped in the fridge. Wash one medium or two small heads of leaf lettuce and pack leaves in a covered container in the fridge. They should stay crisp for a couple of days.
The 'amazing sauce' of the title is one of the coolest accidents lately in my kitchen. It's inspired by the sauce Koreans use on lettuce wraps, but I didn't have den jang (Korean fermented soybean paste) and didn't want its overwhelming funkiness for this anyway. So I ended up mixing equal parts tahini, Korean hot pepper paste, and rice vinegar. The sauce has heat and sharpness but the tahini keeps it in balance. I tried spreading this sauce on tofu before baking, and it was great. I would eat fries dipped in this, or a hard boiled egg. The sauce keeps well covered in the fridge; just mix in extra vinegar if it is too thick.
This amount of chicken and lettuce is good for 2-3 lunches, with a side of rice.