Sichuan Salad with Grilled Chicken
It’s the dressing that makes this dish so delicious. I also make a little extra, store it in an airtight container and keep it in the fridge for many weeks while using it up. Use any type of protein ( I used chicken ) you like to finish off this salad for the perfect dinner. Here’s a link to Chef Bryan’s chili oil recipe.
Ingredients
For the Dressing:
1 tbsp rice vinegar
1 tbsp Chinese Black Vinegar or Balsamic vinegar
1 tbsp olive oil
2 tsp Chef Bryan’s Chili Oil
1 tsp sesame seed oil
1 tbsp soy sauce
2 garlic cloves, minced
1 tsp freshly minced ginger
1 tbsp brown sugar
1 tbsp tahini sauce or peanut butter
For the Salad:
4 grilled chicken breasts, thinly sliced
1/2 head iceberg lettuce, chopped
1 cucumber, peeled and sliced
2 carrots, peeled and shredded
1 cup roasted peanuts
1 bell pepper thinly sliced
1/2 red onion, thinly sliced
8 oz green beans, blanched
Instructions
1
In a large bowl add all of the ingredients for the dressing (rice vinegar, black vinegar/balsamic vinegar, olive oil, Chef Bryan’s chili oil, Sesame seed oil, soy sauce, minced garlic and ginger, brown sugar and the tahini/peanut sauce). Using an immersion blender, blend the dressing ingredients together until well emulsified. If you don’t have an immersion blender, transfer the ingredients to your blender and blend.
2
Grill the chicken until it reaches 165 degree’s internally, let it sit for about 10 minutes and thinly sliced to go on top of the salad.
3
On a large platter, layer the salad starting with the chopped iceberg lettuce, cucumber, shredded carrots, thinly sliced bell pepper, red onion, blanched green beans and the roasted peanuts.
4
Arrange the sliced chicken on top and drizzle with the freshly prepared Sichuan dressing.
Tags:
chefbryan
