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Spicy Szechuan Chicken Salad with Homemade Dressing Recipe

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Ingredients

Adjust Servings:
1 medium pear
1 medium apple
1 chicken breast, cooked and shredded
1 cucumber, julienne cut
1/4 teaspoon chopped coriander
3 cups green leaf lettuce, shredded (use baby spinach.)
1 tablespoon lemon juice
1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vinegar
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon hot pepper sauce

Nutritional information

561
Calories
273 g
Calories From Fat
30.4 g
Total Fat
6.4 g
Saturated Fat
46.4 mg
Cholesterol
1266.5 mg
Sodium
52 g
Carbs
9.3 g
Dietary Fiber
33.7 g
Sugars
28.3 g
Protein
603g
Serving Size

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Spicy Szechuan Chicken Salad with Homemade Dressing Recipe

Features:
    Cuisine:

    I am so happy eating this salad ~ it's so delicious! used spicy chili sesame oil instead of the hot pepper sauce & cayenne. I poached my chicken breast in salted water so it's really tender. Love the (slight) burn that's building up! Contrast that with the cool crunchy pears, apples & cucumber ~ yippee! I'm eating the whole thing for my lunch right now. Made for Culinary Quest 2014/CCQ. Oh! I also ended up adding more water than listed to the dressing but once it was thinned out, it was amazing! love the flavors! Thanks, Paula!

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Szechwan Chicken Salad With Dressing, Daughter gives us a Harry and David fruit of the month gift for Christmas This month was pearsnapples and the insert had this wonderful salad It is out of this world , I am so happy eating this salad ~ it’s so delicious! used spicy chili sesame oil instead of the hot pepper sauce & cayenne I poached my chicken breast in salted water so it’s really tender Love the (slight) burn that’s building up! Contrast that with the cool crunchy pears, apples & cucumber ~ yippee! I’m eating the whole thing for my lunch right now Made for Culinary Quest 2014/CCQ Oh! I also ended up adding more water than listed to the dressing but once it was thinned out, it was amazing! love the flavors! Thanks, Paula!, I am so happy eating this salad ~ it’s so delicious! used spicy chili sesame oil instead of the hot pepper sauce and cayenne I poached my chicken breast in salted water so it’s really tender Love the (slight) burn that’s building up! Contrast that with the cool crunchy pears, apples and cucumber ~ yippee! I’m eating the whole thing for my lunch right now Made for Culinary Quest 2014/CCQ Oh! I also ended up adding more water than listed to the dressing but once it was thinned out, it was amazing! love the flavors! Thanks, Paula!


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    Steps

    1
    Done

    Place All Ingredients For Dressing Into a Small Saucepan.

    2
    Done

    Warm on Low Heat Until Creamy and Well Blended, Whisking Constantly.

    3
    Done

    Add a 1 or 2 Tablespoons of Water to Dressing Until Desired Consistency.

    4
    Done

    Mix About 2 Cups of Cold Water and 1 Tbsp of Lemon Juice.

    5
    Done

    Core Apple and Pear, Cut Into Thin Slices and Drop Into Cold Water.

    6
    Done

    Wash and Tear Greens Into Bite Size Pieces.

    7
    Done

    Combine Chicken, Cucumber and Coriander.

    8
    Done

    When Ready to Serve, Drain and Lightly Dry the Fruit.

    9
    Done

    on Chilled Salad Plates Divide the Greens Into 2 Portions, Place Chicken Mixture in Mound on Top.

    10
    Done

    Arrange the Fruit Slices on Top and Serve With the Dressing.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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