Best 2 Szechuan Chicken Salad Recipes

Szechuan chicken salad is a flavorful and versatile dish that combines the bold flavors of Szechuan cuisine with the freshness of a salad. This dish can be enjoyed as a light lunch or dinner, and it can easily be tailored to your own taste preferences. The key to a great Szechuan chicken salad is to find a balance between the spicy, sweet, and sour flavors that are characteristic of Szechuan cuisine. With the right combination of ingredients, you can create a salad that is both delicious and satisfying.

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

STIR-FRY CHICKEN SALAD WITH SZECHUAN NOODLES

STIR-FRY CHICKEN SALAD WITH SZECHUAN NOODLES image

Categories Salad Chicken Pasta Stir-Fry

Number Of Ingredients 13

Ingredients

3 chicken breast halves, skinned, boned and cut into 3/8 inch julienne
peanut oil
1-1/4 lb. Chinese egg noodles
3 large red bell peppers
5 green onions, cut diagonally into 1/4 inch pieces
3 Tbs. white wine vinegar
2 Tbs. red chili oil
2 Tbs. Oriental sesame oil
2 tsp. sugar
1 tsp. sea salt
1-1/2 tsp. Szechuan peppercorns, ground in mortar
3/4 tsp. freshly ground black pepper
3 Tbs. peanut oil

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.

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

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and prevent any scrambling.
Use fresh ingredients: The fresher the ingredients, the better your salad will taste. If possible, use organic or locally-sourced ingredients.
Don't overcook the chicken: Chicken should be cooked until it is just cooked through, but not overcooked. Otherwise, it will become dry and tough.
Use a variety of textures: Include a variety of textures in your salad, such as crispy wontons, crunchy vegetables, and tender chicken. This will make the salad more interesting to eat.
Balance the flavors: Make sure the flavors in your salad are balanced. There should be a balance of sweet, sour, salty, and bitter. You can adjust the flavors by adding more or less of each ingredient.

Conclusion:

Szechuan chicken salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. By following the tips above, you can make a Szechuan chicken salad that is sure to impress your friends and family.