2 organic chicken bouillon cubes

1 pound skinless, boneless chicken breasts

1 2-inch piece organic ginger, peeled and sliced

¼ cup Wholesome Sweeteners Organic Sucanat

¼ cup white wine vinegar

2 teaspoons vegetable oil

¼ teaspoon salt

¼ teaspoon black pepper

12 cups torn organic romaine lettuce

½ cup chow mein noodles

1/3 cup sliced organic green onions

¼ cup toasted sliced almonds

In a large, heavy saucepan over medium-high heat, combine 2 cups water and the bouillon cubes and stir until the cubes dissolve.  Add the chicken and ginger and bring to a boil.  Reduce the heat to low and simmer 20 minutes, or until the chicken is cooked through.  Cool the chicken in the broth; discard the broth.  Shred the chicken with two forks.  In a small mixing bowl, whisk the Sucanat, vinegar, oil, salt, and pepper.  In a large bowl, combine the lettuce, noodles, onions, almonds, and sesame seeds.  Add the chicken and dressing, tossing to coat.  Serve immediately.