Best 2 Szechuan Chicken Salad Recipes
**Szechuan Chicken Salad: A Taste of Bold and Spicy Flavors**
Szechuan chicken salad is a tantalizing dish that combines the fiery flavors of Szechuan cuisine with the refreshing crunch of a salad. This unique and flavorful salad features tender chicken tossed in a zesty Szechuan sauce, accompanied by a medley of crisp vegetables and crunchy wonton strips. The Szechuan sauce, made with a blend of soy sauce, vinegar, sesame oil, and chili peppers, adds a bold and spicy kick to the dish, while the addition of fresh ginger, garlic, and green onions brings a layer of aromatic complexity. Served over a bed of crisp lettuce, this salad offers a satisfying balance of flavors and textures, making it a perfect choice for a light and flavorful meal.
**The article also includes two additional variations of this delectable salad:**
1. **Szechuan Chicken Salad with Peanut Dressing:** This variation introduces a creamy and nutty twist to the classic Szechuan chicken salad. The peanut dressing, made with a blend of peanut butter, soy sauce, rice vinegar, and sesame oil, adds a rich and savory flavor to the salad. The addition of crunchy peanuts and chopped cilantro provides an extra layer of texture and freshness.
2. **Szechuan Chicken Salad with Mango:** This tropical twist on the Szechuan chicken salad incorporates the vibrant flavors of mango. The addition of sweet and juicy mango chunks adds a refreshing and fruity dimension to the salad, balancing the spicy kick of the Szechuan sauce. Topped with a sprinkle of toasted coconut, this salad offers a delightful combination of sweet, spicy, and tangy flavors.
SZECHUAN CHICKEN SALAD
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
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
STIR-FRY CHICKEN SALAD WITH SZECHUAN NOODLES
Steps:
- Heat 1 to 2 Tbs. peanut oil over medium-high heat in wok or heavy large skillet until very hot but not smoking. Add chicken and stir-fry just until opaque, about 3 minutes. Set aside. Bring large amount of salted water to rapid boil over high heat. Add noodles and cook until firm but tender (al dente). Drain well. Transfer to large bowl. Add 1 Tbs. peanut oil and toss gently to coat. Broil peppers 6 inches from heat source, turning occasionally, until all sides are blackened. Transfer peppers to paper bag and seal tightly. Set aside 10 minutes to steam. Slip charred skins off peppers and discard. Cut out stem to remove any remaining seeds and pat dry. Cut into 1/4 inch julienne. Combine onion, vinegar, red chili oil, sesame oil, sugar, salt, Szechuan peppercorns and freshly gorund pepper in medium bowl. Heat remaining 3 Tbs. of peanut oil in small saucepan until very hot but not smoking. Pour hot oil over onion mixture in thin steady stream, stirring constantly. Set aside for 15 minutes (hot oil will release flavor of spices). Reserve some of red pepper for garnish; add remaining red pepper to noodles. Add green onion mixture and chicken and toss gently using fork or chopsticks. Arrange reserved red pepper strips over top. Cover with plastic wrap and refrigerate. Bring to room temperature. Adjust seasoning and serve. Makes 6 servings.
Tips:
- To save time, use a rotisserie chicken.
- For a more authentic flavor, use Sichuan peppercorns.
- If you don't have sesame oil, you can substitute another type of oil, such as vegetable or canola oil.
- For a spicier salad, add more chili oil or red pepper flakes.
- To make the salad ahead of time, cook the chicken and vegetables up to 2 days in advance. Store them separately in the refrigerator and assemble the salad just before serving.
Conclusion:
Szechuan chicken salad is a delicious and healthy dish that is perfect for a quick and easy lunch or dinner. It is packed with flavor and can be easily customized to your liking. So next time you are looking for a new and exciting salad recipe, give this one a try.
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