Szechuan Chicken Salad Recipes

SICHUAN CHICKEN SALAD

Sichuan Chicken Salad image

Provided by Marian Burros

Categories dinner, easy, lunch, salads and dressings, main course

Time 26m

Yield 6 to 8 servings as part of Chinese meal

Number Of Ingredients 13

Ingredients

2 ribs celery
2 small fresh red or green chilies, minced, including seeds
1 tablespoon finely minced ginger
3 garlic cloves, peeled and finely minced
2 scallions, white part only, minced
2 tablespoons light soy sauce
2 tablespoons Chinese white rice vinegar
1 teaspoon sugar
1/4 teaspoon salt (optional)
1 teaspoon freshly ground white pepper
2 whole chicken breasts, poached, cooled and shredded
2 tablespoons sesame oil
2 tablespoons chopped fresh coriander (leaves and stems)

Steps:

Cut the celery thinly on the diagonal; stack and cut into matchstick shreds. In enough water to cover the celery, parboil it for 10 seconds; drain and run under cold water to stop cooking. Drain again and set aside.
Mix the chilies, ginger, garlic and scallions with soy sauce, vinegar, sugar, salt and white pepper in a bowl, and allow to sit for 5 to 10 minutes.
Toss with the chicken, sesame oil, celery and coriander. Allow to sit 5 minutes; toss again and serve.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 1 gram, TransFat 0 grams

SZECHWAN CHICKEN SALAD WITH DRESSING

Szechwan Chicken Salad With Dressing image

Daughter gives us a Harry and David fruit of the month gift for Christmas. This month was "pearsnapples" and the insert had this wonderful salad. It is out of this world.

Provided by PaulaG

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 medium pear
1 medium apple
1 chicken breast, cooked and shredded
1 cucumber, julienne cut
1/4 teaspoon chopped coriander
3 cups green leaf lettuce, shredded (I use baby spinach.)
1 tablespoon lemon juice
1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vinegar
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 -2 tablespoon water

Steps:

Place all ingredients for dressing into a small saucepan.
Warm on low heat until creamy and well blended, whisking constantly.
Add a 1 or 2 tablespoons of water to dressing until desired consistency.
Mix about 2 cups of cold water and 1 Tbsp of lemon juice.
Core apple and pear, cut into thin slices and drop into cold water.
Wash and tear greens into bite size pieces.
Combine chicken, cucumber and coriander.
When ready to serve, drain and lightly dry the fruit.
On chilled salad plates divide the greens into 2 portions, place chicken mixture in mound on top.
Arrange the fruit slices on top and serve with the dressing.

Nutrition Facts : Calories 561, Fat 30.4, SaturatedFat 6.4, Cholesterol 46.4, Sodium 1266.5, Carbohydrate 52, Fiber 9.3, Sugar 33.7, Protein 28.3

SZECHUAN CHICKEN SALAD

Szechuan Chicken Salad image

Make and share this Szechuan Chicken Salad recipe from Food.com.

Provided by Gingerbear

Categories Szechuan

Time 37m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons cooking oil
1 teaspoon toasted sesame oil
3 garlic cloves, minced
2 tablespoons grated fresh ginger
1/3 cup rice vinegar or 1/3 cup white wine vinegar
2 tablespoons reduced sodium soy sauce
4 boneless skinless chicken breast halves (12 ounces total)
1 fresh jalapeno pepper, seeded and chopped
1/2 teaspoon sugar
1 medium carrot, cut into matchstick strips
1 cup peeled jicama, cut in matchstick strips
4 lettuce leaves
2 medium cucumbers, quartered lengthwise and cut into 1/4 inch slices
1 1/3 cups enoki mushrooms
2 green onions, sliced
2 tablespoons chopped unsalted peanuts

Steps:

In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
Cook and stir garlic and ginger in hot oil for 15 seconds.
Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
Cool completely.
Rinse chicken; pat dry.
Place in a plastic bag set in a shallow dish.
Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
Close bag.
Marinate in the refrigerator for 4 to 24 hours.
Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
Cover and chill for 4 to 24 hours.
Drain chicken, discarding marinade.
Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
Cut chicken into bite-size strips.
Combine the carrot and jicama.
To serve, line 4 salad plates with the lettuce.
Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
Stir dressing; drizzle 1 tablespoon dressing over each serving.

Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 1.3, Cholesterol 68.4, Sodium 401.1, Carbohydrate 15.8, Fiber 4.2, Sugar 5.1, Protein 30.9

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