Szechuan Chicken Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs boneless chicken breasts
• 2 cups chicken stock
• 1 -2 tablespoon minced ginger (to taste)
• 2 tablespoons soy sauce
• 2 celery ribs, thinly sliced crosswise
• 12 ounces napa cabbage, thinly sliced
• 4 scallions, part and 1 inch of the green, thinly sliced crosswise
• 2 tablespoons cilantro, finely chopped
• 4 tablespoons light soy sauce
• 4 tablespoons rice vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons fresh ground pepper
• 4 tablespoons toasted sesame oil
• 1 -2 large jalapeno, minced (to taste)
• 2 -3 garlic cloves, minced
• 1 -1 1/2 tablespoon ginger, minced
• salt

Recipe

• 1 place stock, soy and ginger in 2 quart pan and bring to a boil.
• 2 add the chicken breast; cover, and return to a boil.
• 3 reduce temperature and simmer 5 minutes.
• 4 turn off the heat, and let the chicken stand 20 minutes.
• 5 strain the chicken, and cool completely.
• 6 cut it into 1/2-inch cubes (or shred if using parts on the bone).
• 7 meanwhile, combine the celery, cabbage, scallions and cilantro in a large mixing bowl. toss and reserve until ready to use.
• 8 whisk the soy sauce, vinegar, sugar, pepper and sesame oil in a small bowl. add the jalapeño, garlic and ginger. season with salt. let stand 10 minutes.
• 9 add the chicken to the reserved vegetables.
• 10 toss to combine, and let stand 5 minutes.
• 11 drizzle the soy dressing over the salad, and toss.
• 12 let the salad stand another 5 minutes.
• 13 toss, and serve.