Chinese · Lunch
Spicy Numbing Chicken Salad (Low-Calorie)
Shredded poached chicken breast tossed with cucumber, scallion and cilantro in a Sichuan chili-oil dressing built on black vinegar, soy sauce and crushed peppercorns for numbing heat. Scattered with toasted sesame seeds and no added sugar or heavy oils.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
334Calories
42.8gProtein
14.6gFat
9.9gCarbs
5.8gSugar
2.3gFiber
1050mgSodium
132mgChol
2.5gSat Fat
870mgPotassium
72mgCalcium
2.4mgIron
0.4mcgVitamin B12
10mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Slice the cucumber into thin ribbons, thinly slice the scallion, roughly chop the cilantro, mince the garlic, and toast the Sichuan peppercorns in a dry pan over medium heat 1–2 minutes until fragrant, then crush coarsely.
2
Heat
Bring water and ginger to a boil over high heat, gently lower in the chicken breast, reduce to medium-low, and simmer 10–12 minutes until the thickest part reaches 165°F and juices run clear.
3
Rest
Transfer the chicken to a board and rest uncovered 10 minutes until cool enough to handle, then pull into thin shreds along the grain.
4
Toss
Whisk chili oil, soy sauce, balsamic vinegar, sugar, garlic and crushed peppercorns together; combine shredded chicken with cucumber, scallion and cilantro, toss with dressing until coated, then scatter sesame seeds and plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless skinless
- 11 cucumber
- 22 scallion
- 4 tbsp4 tbsp fresh cilantro leaves
- 2 tsp2 tsp Sichuan peppercorns
- 2 tbsp2 tbsp chili oil
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp balsamic vinegar
- 1 tsp1 tsp sugar
- 4 cloves4 cloves garlic
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 2 slice2 slice fresh ginger
- 2 cup480ml water, for poaching
