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Szechuan Chicken Salad
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Description
A fresh summery salad with Szechuan flair. Done on the grill so it won’t heat your house up in the summer.
Ingredients
- FOR THE MARINADE:
- 2 Green Onions, Minced
- 2 Tablespoons Cilantro, Minced
- 1 Tablespoon Garlic, Minced
- 1 Tablespoon Ginger Root, Minced
- 3 Tablespoons White Wine
- 2 Tablespoons Hoisin Sauce
- ⅓ cups Low Sodium Soy Sauce
- 1 teaspoon Rice Wine Vinegar
- 1 Tablespoon Olive Oil
- 1 Tablespoon Sesame Seed Oil
- 1-½ teaspoon Sugar
- 1 Tablespoon Szechuan Chili Sauce
- 4 whole Boneless, Skinless Chicken Breasts
- FOR THE SALAD:
- 2 whole Cucumbers, Thinly Sliced
- 2 whole Carrots, Thinly Sliced
- 2 cups Cabbage, Shredded
- 2 whole Red Bell Peppers, Thinly Sliced
- ½ cups Cilantro
Preparation
In bowl, whisk together all chicken marinade ingredients. Reserve 1/3 cup of marinade in a bowl to use as a salad dressing for later. Place chicken breasts into a gallon plastic bag, pour remaining marinade over chicken. Seal bag and allow chicken to marinade for 3 hours or overnight.
When chicken has marinaded, heat grill to medium high heat. Let chicken sit out for 30 minutes before grilling. Grill chicken until just cooked through. Remove from grill and cover with foil. Let rest for 10 minutes. Prep salad.
For the salad:
Toss together all shredded vegetables. Plate on four plates, topping with 1 sliced chicken breast each. Pour additional reserved marinade/dressing from clean bowl over the top of the chicken. Devour.
Adapted from The Washington Dinner Train’s Szechuan Chicken
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