"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Szechuan Chicken Salad Recipe

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This recipe for Szechuan Chicken Salad, by , is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Sutherland
Added: Friday, July 13, 2007


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

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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