Szechuan Chicken Salad Recipe #379596
Sweet, spicy, tangy and tart flavors all in one bowl! Serve with a light bodied white wine. Found on Wine Spectator website!
by Galley Wench
45 min | 20 min prep
SERVES 4
- 2 lbs boneless chicken breasts
- 2 cups chicken stock
- 1-2 tablespoon minced ginger (to taste)
- 2 tablespoons soy sauce
- 2 celery ribs, thinly sliced crosswise
- 12 ounces napa cabbage, thinly sliced
- 4 scallions, white part and 1 inch of the green, thinly sliced crosswise
- 2 tablespoons cilantro, finely chopped
Dressing
- 4 tablespoons light soy sauce
- 4 tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons fresh ground white pepper
- 4 tablespoons toasted sesame oil
- 1-2 large jalapeno, minced (to taste)
- 2-3 garlic cloves, minced
- 1-1 1/2 tablespoon ginger, minced
- salt
- Place stock, soy and ginger in 2 quart pan and bring to a boil.
- Add the chicken breast; cover, and return to a boil.
- Reduce temperature and simmer 5 minutes.
- Turn off the heat, and let the chicken stand 20 minutes.
- Strain the chicken, and cool completely.
- Cut it into 1/2-inch cubes (or shred if using parts on the bone).
- Meanwhile, combine the celery, cabbage, scallions and cilantro in a large mixing bowl. Toss and reserve until ready to use.
- Whisk the soy sauce, vinegar, sugar, pepper and sesame oil in a small bowl. Add the jalapeño, garlic and ginger. Season with salt. Let stand 10 minutes.
- Add the chicken to the reserved vegetables.
- Toss to combine, and let stand 5 minutes.
- Drizzle the soy dressing over the salad, and toss.
- Let the salad stand another 5 minutes.
- Toss, and serve.
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5 stars