Here's one I've found that sounds pretty good:

• Salad: 2 large, whole bone-in, skin-on chicken breasts (at least 1-1/2 pounds each)
• 1 tablespoon vegetable oil
• Salt
• 2 medium celery ribs, cut into small dice
• 2 medium scallions, white and green parts, minced
• 2 tablespoons minced fresh cilantro or parsley leaves
• Hoisin Dressing: 1/3 cup rice vinegar
• 1-1/2 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon sesame oil
• 3 tablespoons vegetable oil  

1. To roast chicken breasts, adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined rimmed baking sheet. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes.* Cool to room temperature, remove skin, bone chicken and shred the meat into bite-size pieces. (about 5 cups) and continue with the salad recipe.
2. To make the dressing, whisk vinegar, soy, hoisin, and ginger in small bowl; whisk in sesame and vegetable oils and set aside.
3. Mix chicken, celery, scallions, and cilantro or parsley in large bowl. Add dressing; toss to coat. Serve. (Can be covered and refrigerated overnight.)  

Serves 6   

From http://home.att.net   

Note: Try serving this Asian-style salad on a bed of young spinach leaves with sliced cucumber and radishes or rolled in a flour tortilla with shredded iceberg lettuce or watercress.

*Since I'm a Noncook and very lazy, I buy the package of Perdue® cut up roasted chicken pieces when I want to make salad (or anything else that calls for cooked, boned, skinned chicken.) McClug

Here I am...making Hoisin Chicken Salad