Sichuan Chicken Salad
Updated Oct. 12, 2023
- Total Time
- 26 minutes
- Prep Time
- 7 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2ribs celery
- 2small fresh red or green chilies, minced, including seeds
- 1tablespoon finely minced ginger
- 3garlic cloves, peeled and finely minced
- 2scallions, white part only, minced
- 2tablespoons light soy sauce
- 2tablespoons Chinese white rice vinegar
- 1teaspoon sugar
- ¼teaspoon salt (optional)
- 1teaspoon freshly ground white pepper
- 2whole chicken breasts, poached, cooled and shredded
- 2tablespoons sesame oil
- 2tablespoons chopped fresh coriander (leaves and stems)
Nutritional analysis per serving (8 servings)
127 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Toss with the chicken, sesame oil, celery and coriander. Allow to sit 5 minutes; toss again and serve.
Private Notes
Comments
I didn’t follow all the directions, but took the ingredients and made a cold chicken salad with some leftover teriyaki marinated chicken. Yummy!