In a large skillet add 2 cups gf chicken broth and bring to a boil. Add chicken breasts, cover and cook, turning occasionally, until chicken is cooked through.
Remove chicken from broth and shred.
In a small bowl, combine all dressing ingredients. Whisk until emulisified; set aside.
To serve: Make a bed of lettuce on individual plates. Top lettuce with shredded cucumber. Place chicken on cucumber and sprinkle with ginger and cilantro. Drizzle with dressing and toss gently to coat. Serve immediately.
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