Chinese · Lunch
Spicy Numbing Chicken Salad
Shredded poached chicken breast tossed with cucumber, scallion, and cilantro in a Sichuan dressing of chili oil, ground Sichuan peppercorn, rice vinegar, and soy sauce. Numbing spice and garlic-chili heat coat each strand, finished with toasted sesame seeds and crushed peanuts for crunch.
$4
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
410Calories
45.2gProtein
21.3gFat
9.8gCarbs
4.6gSugar
2.1gFiber
1180mgSodium
146mgChol
3.9gSat Fat
720mgPotassium
65mgCalcium
2.4mgIron
0.5mcgVitamin B12
8mgVitamin C
protein-rich
low-carb
low-calorie
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Trim the chicken breast and pat dry. Slice the scallion and cucumber into thin ribbons. Chop the cilantro and mince the garlic. Arrange with water in separate bowls.
2
Poach the chicken at a gentle simmer for 10–12 minutes over medium heat until opaque and 165°F at the thickest part.
3
Rest the cooled chicken 10 minutes uncovered, then hand-shred into thin strands.
4
Toast the sichuan peppercorn in a dry pan over medium-low heat for 1 minute until fragrant, then grind coarsely.
5
Whisk chili oil, ground peppercorn, rice vinegar, soy sauce, garlic, sugar, sesame oil, and salt until the sugar dissolves and the dressing is glossy.
6
Toss the shredded chicken, cucumber, scallion, and cilantro with the dressing until coated and glistening.
7
Plate
Pile the salad onto a plate and scatter crushed peanuts and toasted sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, boneless and skinless
- 2 cup480ml water, for poaching
- 1 cup120g cucumber
- 22 scallion
- 20g20g cilantro leaves
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chili oil
- 2 tsp2 tsp sichuan peppercorn
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp sesame-oil
- 20g20g peanut
- 2 tsp2 tsp sesame-seeds
- 1/2 tsp1/2 tsp salt
