Sichuan Chicken Salad

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
  • ¼ 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)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      155 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 12 grams protein; 37 milligrams cholesterol; 342 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings as part of Chinese meal

Preparation

  1. 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.
  2. 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.
  3. Toss with the chicken, sesame oil, celery and coriander. Allow to sit 5 minutes; toss again and serve.

You Might Also Like