SZECHUAN SHRIMP SALAD
This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. -Tish Stevenson, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,
Nutrition Facts :
SICHUAN CHICKEN SALAD
Provided by Marian Burros
Categories dinner, easy, lunch, salads and dressings, main course
Time 26m
Yield 6 to 8 servings as part of Chinese meal
Number Of Ingredients 13
Steps:
- Cut the celery thinly on the diagonal; stack and cut into matchstick shreds. In enough water to cover the celery, parboil it for 10 seconds; drain and run under cold water to stop cooking. Drain again and set aside.
- Mix the chilies, ginger, garlic and scallions with soy sauce, vinegar, sugar, salt and white pepper in a bowl, and allow to sit for 5 to 10 minutes.
- Toss with the chicken, sesame oil, celery and coriander. Allow to sit 5 minutes; toss again and serve.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 1 gram, TransFat 0 grams
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.
Provided by PaulaG
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients for dressing into a small saucepan.
- Warm on low heat until creamy and well blended, whisking constantly.
- Add a 1 or 2 tablespoons of water to dressing until desired consistency.
- Mix about 2 cups of cold water and 1 Tbsp of lemon juice.
- Core apple and pear, cut into thin slices and drop into cold water.
- Wash and tear greens into bite size pieces.
- Combine chicken, cucumber and coriander.
- When ready to serve, drain and lightly dry the fruit.
- On chilled salad plates divide the greens into 2 portions, place chicken mixture in mound on top.
- Arrange the fruit slices on top and serve with the dressing.
Nutrition Facts : Calories 561, Fat 30.4, SaturatedFat 6.4, Cholesterol 46.4, Sodium 1266.5, Carbohydrate 52, Fiber 9.3, Sugar 33.7, Protein 28.3
SZECHUAN CHICKEN SALAD
Make and share this Szechuan Chicken Salad recipe from Food.com.
Provided by Gingerbear
Categories Szechuan
Time 37m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
- Cook and stir garlic and ginger in hot oil for 15 seconds.
- Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
- Cool completely.
- Rinse chicken; pat dry.
- Place in a plastic bag set in a shallow dish.
- Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
- Close bag.
- Marinate in the refrigerator for 4 to 24 hours.
- Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
- Cover and chill for 4 to 24 hours.
- Drain chicken, discarding marinade.
- Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
- Cut chicken into bite-size strips.
- Combine the carrot and jicama.
- To serve, line 4 salad plates with the lettuce.
- Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
- Stir dressing; drizzle 1 tablespoon dressing over each serving.
Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 1.3, Cholesterol 68.4, Sodium 401.1, Carbohydrate 15.8, Fiber 4.2, Sugar 5.1, Protein 30.9
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- Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.
- Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.
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- Skewer the chicken pieces onto 4 long skewers. Drizzle with olive oil and season with garlic, salt and pepper.
- Preheat a grill pan over medium heat. Place chicken skewers onto grill pan. Cook 2-3 minutes on each side until no longer pink on the inside and chicken reaches 165 degrees F.
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SZECHWAN CHICKEN SALAD | BETTER HOMES & GARDENS
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3/5 (3)Calories 200 per servingTotal Time 4 hrs 37 mins
- In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water. Cool completely.
- Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.
- Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.
- Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrot and jicama. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 tablespoon dressing over each serving. Makes 4 servings.
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