Szechwan Chicken Salad With Dressing Recipes

SICHUAN CUCUMBER SALAD

Steps:

• Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
• Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
• Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

SZECHWAN CHICKEN SALAD WITH DRESSING

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.

CHICKEN, MEIN, AND VEGETABLES IN CREAMY SZECHUAN DRESSING

Steps:

• Cut cooked chicken into bite sized pieces.
• Cook noodles until al dente. Drain and toss with 1/2°C soy sauce and peanut oil.
• In a separate bowl combine mayo, mustard, sesame oil and remaining 1/4 cup soy sauce and ***chili oil to taste or hot sauce. Refrigerate until ready to use.
• Add chicken, green onion, carrots, sweet red pepper, bamboo shoots, miniature corn, and chopped cilantro to noodles. Mix gently.
• Add reserved mayo mixture and blend well.
• Cover and refrigerate until ready to serve, preferably overnight.
• About 30 minutes before serving, remove from fridge and toss in julienned snow peas, adding a little extra soy and peanut oil or mayo if the noodles seem dry.
• Garnish with cilantro and sesame seeds.

SICHUAN CHICKEN SALAD

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.