Best 4 Sichuan Chicken Salad Recipes

Sichuan chicken salad, a vibrant and flavorful dish, is a testament to the rich culinary traditions of Sichuan province in China. Known for its bold flavors, the salad combines the spicy and aromatic characteristics of Sichuan cuisine with the freshness and crunch of vegetables. This tantalizing dish can be enjoyed as an appetizer or a main course, and its versatility allows for customizations based on personal preferences and dietary restrictions. Whether you prefer a mild or fiery version, this article will guide you through the journey of creating an unforgettable Sichuan chicken salad that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

SICHUAN CUCUMBER SALAD

Sichuan Cucumber Salad image

This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.

Provided by Chelsea

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 10

Ingredients

5 dried red chile peppers
5 teaspoons soy sauce
1 spring onion, finely chopped
1 tablespoon sesame oil
2 teaspoons hot chile oil
1 teaspoon soft dark brown sugar
1 clove garlic, minced
½ teaspoon Chinese black vinegar
½ teaspoon toasted white sesame seeds
2 cucumbers - peeled, seeded, and cut into 2-inch strips

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.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g

BANG BANG CHICKEN WITH SICHUAN SALAD

Bang bang chicken with Sichuan salad image

These Chinese-style drumsticks and thighs with spiced, shredded vegetables and a peanut chilli sauce are budget and barbecue-friendly

Provided by James Martin

Categories Main course

Time 1h5m

Number Of Ingredients 16

Ingredients

1 tsp Sichuan peppercorn
1 large cucumber , peeled, deseeded and cut into matchsticks
2 large carrots , cut into matchsticks
1 bunch spring onion , shredded
1 tbsp sesame oil
juice ½ lime
handful chopped coriander
1kg pack chicken drumsticks and thighs
1 tbsp olive oil
1 tsp Chinese five-spice powder
140g chunky peanut butter
100ml low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tbsp granulated sugar
2 red chillies , deseeded and finely chopped

Steps:

Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
Whisk together all the ingredients for the sauce until smooth, adding water if needed.
Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.

Nutrition Facts : Calories 603 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 3.6 milligram of sodium

Tips:

Use high-quality ingredients for the best flavor. Fresh vegetables, tender chicken, and a flavorful dressing are essential.
Don't overcook the chicken. Chicken should be cooked just until cooked through, or it will become dry and tough.
Use a variety of vegetables in your salad. This will add color, texture, and nutrients.
For a spicy salad, use a spicy dressing or add some red pepper flakes to the salad.
If you're short on time, you can use store-bought rotisserie chicken in your salad.
Serve the salad immediately after it's made for the best flavor. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Sichuan chicken salad is a delicious and healthy dish that's perfect for a quick lunch or dinner. With its spicy dressing and variety of vegetables, it's a meal that you can feel good about eating. So next time you're looking for a new salad recipe, give Sichuan chicken salad a try.