Place the chicken on a Corelle plate and drizzle some salt, ginger juice and sesame oil on the chicken.
Steam the chicken till soft and cook. Cut the chicken into small chunks and leave it aside.
While the chicken is being steamed, place 3 to 4 servings of lettuce separately on each the plate.
Add some rocket leaves, red coral leaves and chopped tomatoes on each lettuce serving. Then divide the chicken chunks equally on each lettuce servings.
To make the salad dressing, place the olive oil in a heated Visions skillet and sauté the garlic and onions until fragrant. Then add the vinaigrette and raw cane sugar. Boil the sauce until the quantity reduces to half and became caramelized.
Sieve the sauce and drizzle over the chicken chunks. Serve immediately on a Corelle Serving Platter.
