Chinese · Lunch
Spicy Numbing Chicken Salad (High-Protein)
Shredded poached chicken breast tossed with cucumber, bean sprouts and a Sichuan-style dressing of chili oil, black vinegar and toasted Sichuan peppercorns, finished with crushed peanuts and scallion. Numbing, hot, tangy, and cold-served with shelled edamame for added protein and vegetables.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
478Calories
58.3gProtein
21.8gFat
16.4gCarbs
6.9gSugar
6.1gFiber
1512mgSodium
163mgChol
3.4gSat Fat
1080mgPotassium
95mgCalcium
3.6mgIron
0.5mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Trim the chicken breast and pat dry. Julienne the cucumber, slice the scallion, and mince the garlic and ginger.
2
Poach
Lower the chicken into barely bubbling water over medium-low heat for 10-12 minutes until the thickest part reaches 165°F and juices run clear.
3
Rest
Transfer the chicken to a plate and let it cool for 10 minutes until cool enough to shred into long strands.
4
Finish
Whisk chili oil, soy sauce, vinegar, sugar, garlic, ginger and ground toasted peppercorns together. Toss with shredded chicken, edamame, cucumber and bean sprouts. Plate the salad, scatter peanuts and scallion over top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1 cup170g edamame, cooked and shelled
- 2 tsp2 tsp sichuan peppercorn
- 4 tbsp60ml chili oil
- 2 tbsp30ml soy sauce
- 2 tbsp30ml rice vinegar
- 1 tsp1 tsp sugar-white
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 cup120g cucumber
- 2/3 cup60g bean-sprout
- 4 tbsp4 tbsp scallion
- 2 tbsp18g peanut, roasted
- 1/2 tsp1/2 tsp salt
