PT45M Serves 6 - 8 1 whole chicken beast Meat marinade: 1 tbsp. soy sauce 1 tbsp. hoisin sauce 1 tbsp. bean sauce 1 tbsp. garlic minced 1 tsp. sugar 1 oz. bean threads ½ head of iceberg lettuce, cut into fine strips 2 green onions, cut into 1” strips ½ bunch cilantro, cut into 1½” lengths ½ cup roasted peanuts, chopped Dressing: 2 tbsp. oil 2 tbsp. sesame oil 2 tbsp. white vinegar 2 tbsp. sugar 2 tbsp. light soy sauce 1 tbsp. hoisin sauce 1 tsp. chili oil ½ tsp. dried chili peppers, crushed 2 tbsp. garlic, minced

Szechwan Chicken Salad

As a child I was enamored by the Chinese culture and especially Chinese food.  Szechwan chicken salad is our families favorite on a hot summer day.  This authentic salad is easy to make and most of it can be done ahead of time.  It is great for picnics and potlucks.  Your friends will be impressed and will no doubt want this recipe for themselves.

Chinese chicken salad

1 whole chicken beast

Meat marinade:

  1 tbsp. soy sauce

  1 tbsp. hoisin sauce

  1 tbsp. bean sauce

  1 tbsp. garlic minced

  1 tsp. sugar

1 oz. bean threads

½ head of iceberg lettuce, cut into fine strips

2 green onions, cut into 1” strips

½ bunch cilantro, cut into 1½” lengths

½ cup roasted peanuts, chopped

Dressing:

  2 tbsp. oil

  2 tbsp. sesame oil

  2 tbsp. white vinegar

  2 tbsp. sugar

  2 tbsp. light soy sauce

  1 tbsp. hoisin sauce

  1 tsp.  chili oil

  ½ tsp. dried chili peppers, crushed

   2 tbsp. garlic, minced

Marinate chicken for 8 hours and bake at 375° for 35 minutes.  Cool and debone.  Cut meat into thin strips.  Deep fry bean threads in hot oil (They’ll puff up instantly).  If the oil is not hot enough or not enough oil to fry in, the bean threads may puff but the threads will be uncooked in the center.  If you don't want to deep fry them, you can crumble a small amount and put them in about 2" of oil.  Keep bean threads for up to 4 hours until ready to use.  Mix dressing can be done ahead of time also. 

When you are ready to serve mix all vegetables and sliced chicken with the dressing.  Add 3/4 of the peanuts and most of the bean threads.  Transfer to a large serving platter.  Top with remaining bean threads and peanuts.