Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.

Bring a medium pot of water to a boil. Add the shaved asparagus and edamame. Boil for two minutes them immediately drain and run under cold water.

Place asparagus and edamame and cooked, shredded chicken in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well.

Top with scallions, mint, cilantro and a sprinkle of sesame seeds.

In a small bowl, stir together rice vinegar, ginger, and honey or maple syrup. Add jalapeño and sesame oil, then season to taste with salt and pepper. For a smoother dressing, puree it in a blender.

Place the chicken in a large dutch oven or pot and season it with coarse kosher salt and pepper.

Cover all the ingredients in the pot completely with water or chicken stock. You want the water to be about 1 inch above all the ingredients. Bring everything to a boil over medium-high heat.

Once boiling, reduce the heat to simmer and cook for the chicken for about 20 minutes depending on the thickness of the breasts.

Last but not least, remove the chicken with a slotted spoon and transfer it to a large bowl for shredding. Use two forks to pull the meat apart.