Szechuan Chicken Salad Recipe
Experience a burst of vibrant flavors with our Szechuan Chicken Salad, a delightful fusion of spicy and tangy elements that dance on your taste buds. Perfect for a healthy, quick, and satisfying meal, this recipe combines fresh ingredients and bold Szechuan flavors to create a salad that’s both refreshing and filling. With its harmonious blend of textures and tastes, this salad is ideal for anyone looking to enjoy a wholesome, low-cholesterol dish with a spicy kick. Serve it for lunch or as a light dinner, and watch it become a staple in your recipe repertoire.
Ingredients:
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons rice vinegar
- 2 tablespoons white wine vinegar
- 1/3 cup reduced sodium soy sauce
- 2 boneless, skinless chicken breast halves
- 4 teaspoons sugar
- 1 medium carrot, julienned
- 1 medium jicama, peeled and julienned
- 4 large lettuce leaves, washed and dried
- 1 cup cucumber, sliced
- 1/4 cup green onions, chopped
- 1/4 cup unsalted peanuts, chopped
Instructions:
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Prepare the Marinade:
In a small saucepan, heat 1 tablespoon of cooking oil and 1 tablespoon of sesame oil over medium-high heat for about 1 minute until shimmering. Add the minced garlic and grated ginger to the hot oil, cooking and stirring for approximately 15 seconds until fragrant. Remove the saucepan from the heat and carefully stir in the rice vinegar, white wine vinegar, and 3 tablespoons of water. Allow the mixture to cool completely. -
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Marinate the Chicken:
Rinse the chicken breasts under cold water and pat them dry with paper towels. Place the chicken in a plastic bag set in a shallow dish. Pour half of the prepared soy mixture over the chicken, making sure it’s well-coated. Reserve the remaining soy mixture for later use. Seal the bag tightly and marinate the chicken in the refrigerator for at least 4 hours, up to 24 hours for best results. -
Prepare the Dressing:
While the chicken is marinating, prepare the dressing. In a small bowl, combine the reserved soy mixture with 2 tablespoons of water, the finely chopped jalapeño pepper (to taste), and sugar. Stir well to dissolve the sugar and blend the flavors. Cover and chill the dressing in the refrigerator for at least 4 hours, or up to 24 hours. -
Cook the Chicken:
Once marinated, remove the chicken from the plastic bag and discard the marinade. Preheat your grill to medium heat and lightly grease the grill rack. Grill the chicken directly over medium coals for 12 to 15 minutes, turning once, until the chicken is tender and no longer pink in the center. The internal temperature should reach 165°F (74°C). Transfer the grilled chicken to a cutting board and let it rest for a few minutes before slicing it into bite-sized strips. -
Assemble the Salad:
In a large bowl, combine the julienned carrot and jicama. To serve, arrange 4 salad plates with a base of lettuce leaves. Top each plate with the carrot and jicama mixture, sliced cucumbers, grilled chicken strips, chopped green onions, and peanuts. -
Dress the Salad:
Stir the chilled dressing to ensure it’s well-mixed. Drizzle approximately 1 tablespoon of dressing over each salad serving.
Nutritional Information (Per Serving):
- Calories: 253.6
- Fat Content: 7.7 g
- Saturated Fat Content: 1.3 g
- Cholesterol Content: 68.4 mg
- Sodium Content: 401.1 mg
- Carbohydrate Content: 15.8 g
- Fiber Content: 4.2 g
- Sugar Content: 5.1 g
- Protein Content: 30.9 g
Enjoy this delightful Szechuan Chicken Salad, which combines the savory, tangy flavors of Szechuan cuisine with fresh, crisp vegetables and juicy grilled chicken. Perfect for a quick and nutritious meal, this salad is sure to be a favorite in your culinary repertoire. 🌶️🥗🍗
