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Szechuan Chicken Salad

I made this salad for everyone at my Valentine’s Day baby party. It was a big hit with the moms.

Szechuan Chicken Salad
adapted from recipe by Rachel Ray

Dressing:

  • 3 Tbsp rice wine vinegar
  • 3 Tbsp honey
  • 2 Tbsp Tamari (or soy sauce)
  • 2 Tbsp hot sauce
  • 3 Tbsp olive oil
  • Salt and freshly ground pepper
  • 1 2-inch piece of ginger, grated
  • 1 large garlic clove, chopped (or about 1 tsp jarred minced garlic)

Salad

  • 1 cup shelled frozen edamame, defrosted
  • 1/2 head napa or Savoy cabbage, shredded
  • 1 small red bell pepper, thinly sliced
  • 1/4 cucumber, halved lengthwise, then sliced thinly on an angle
  • 1/4 lb shitake mushrooms, stemmed and thinly sliced
  • 4 scallions, thinly sliced
  • 2 cooked chicken breasts thinly sliced (rotisserie chicken works well too)
  • 1 cup roasted peanuts
  • 3 Tbsp roasted sesame seeds

Combine dressing ingredients & set aside.

Toss salad ingredients. Toss with dressing right before you serve. This salad DOES NOT save well so if you aren’t going to eat it all, I advise just dressing the part you will eat.

Recipe Notes: Love this salad! As Rachel Ray says “Yum-O”!

Don’t forget to check out what else is cooking this Wednesday over at Shan’s!

Evan at 20 months
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