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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Szechuan Chicken Salad Recipe

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This recipe for Szechuan Chicken Salad is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. small pasta shells, cooked and drained
4 c. shredded cooken chicken
1 c. snow peas, slivered
1 red bell pepper, seeded and slivered
1/2 c. green onion, cut on diagonal
1 c. slivered jicama
1 c. toasted cashews nuts

Szechuan Dressing:
1/4 c. oil
3 T. seasoned rice vinegar
1 tsp. finely minced garlic
1 T. finely minced ginger and cilantro
1 T. dry sherry
1 T. hoisin sauce
1 T. soy sauce
1 tsp. sesame oil
1 T. peanut butter
Directions:
Directions:
Prepare pasta, shred cooked chicken and sliver veggies. Toast
nuts. Toss all ingredients in large bowl with Szechuan Dressing.
Dressing-whisk all ingredients.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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