Szechuan Chicken Salad Recipe

Name: Szechuan Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cooking oil; 1 teaspoon toasted sesame oil; 3 garlic cloves, minced; 2 tablespoons grated fresh ginger; 1/3 cup rice vinegar or 1/3 cup white wine vinegar; 2 tablespoons reduced sodium soy sauce; 4 boneless skinless chicken breast halves (12 ounces total); 1 fresh jalapeno pepper, seeded and chopped; 1/2 teaspoon sugar; 1 medium carrot, cut into matchstick strips; 1 cup peeled jicama, cut in matchstick strips; 4 lettuce leaves; 2 medium cucumbers, quartered lengthwise and cut into 1/4 inch slices; 1 1/3 cups enoki mushrooms; 2 green onions, sliced; 2 tablespoons chopped unsalted peanuts

Servings: persons

2 teaspoons cooking oil
1 teaspoon toasted sesame oil
3 garlic cloves, minced
2 tablespoons grated fresh ginger
1/3 cup rice vinegar or 1/3 cup white wine vinegar
2 tablespoons reduced sodium soy sauce
4 boneless skinless chicken breast halves (12 ounces total)
1 fresh jalapeno pepper, seeded and chopped
1/2 teaspoon sugar
1 medium carrot, cut into matchstick strips
1 cup peeled jicama, cut in matchstick strips
4 lettuce leaves
2 medium cucumbers, quartered lengthwise and cut into 1/4 inch slices
1 1/3 cups enoki mushrooms
2 green onions, sliced
2 tablespoons chopped unsalted peanuts

1
In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
2
Cook and stir garlic and ginger in hot oil for 15 seconds.
3
Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
4
Cool completely.
5
Rinse chicken; pat dry.
6
Place in a plastic bag set in a shallow dish.
7
Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
8
Close bag.
9
Marinate in the refrigerator for 4 to 24 hours.
10
Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
11
Cover and chill for 4 to 24 hours.
12
Drain chicken, discarding marinade.
13
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.
14
Cut chicken into bite-size strips.
15
Combine the carrot and jicama.
16
To serve, line 4 salad plates with the lettuce.
17
Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
18
Stir dressing; drizzle 1 tablespoon dressing over each serving.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons cooking oil, 1 teaspoon toasted sesame oil, 3 garlic cloves, minced, 2 tablespoons grated fresh ginger, and more.

Yes, Szechuan Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Szechuan Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions