Szechuan Pasta Chicken Salad

This Szechuan Pasta Chicken Salad is a bold and refreshing dish that marries the crunch of fresh vegetables with tender, poached chicken. The base of thin noodles is tossed in a savory blend of soy sauce and peanut oil, creating a perfect vehicle for the creamy, tangy dressing made from mayonnaise, Dijon mustard, and sesame oil. With the subtle heat of Szechuan chili oil and the freshness of cilantro, snow peas, and green onions, every bite is packed with flavor. It is an excellent choice for a quick weeknight dinner, a picnic lunch, or a satisfying meal prep option. The flavors meld beautifully when chilled, making it even more delicious the next day.

Cuisine: Chinese

Courses: Salads

Difficulty: Intermediate

Servings: 2

Calories: 505.3

Dietary: Vegan

Description

This Szechuan Pasta Chicken Salad is a bold and refreshing dish that marries the crunch of fresh vegetables with tender, poached chicken. The base of thin noodles is tossed in a savory blend of soy sauce and peanut oil, creating a perfect vehicle for the creamy, tangy dressing made from mayonnaise, Dijon mustard, and sesame oil. With the subtle heat of Szechuan chili oil and the freshness of cilantro, snow peas, and green onions, every bite is packed with flavor. It is an excellent choice for a quick weeknight dinner, a picnic lunch, or a satisfying meal prep option. The flavors meld beautifully when chilled, making it even more delicious the next day.

Directions

1
Poach the boneless, skinless chicken breasts in simmering water until fully cooked through. Remove from heat, let cool, then cut into bite-sized pieces.
2
Cook the thin noodles according to package instructions until al dente. Drain thoroughly.
3
While still warm, toss the cooked noodles in a large bowl with 1/2 cup of soy sauce and 2 tablespoons of peanut oil to absorb the flavors.
4
Allow the dressed noodles to cool to room temperature, stirring occasionally to prevent sticking and ensure even coating.
5
In a small bowl, whisk together the mayonnaise, Dijon mustard, sesame oil, remaining 1/4 cup soy sauce, and Szechuan chili oil to create the dressing.
6
Add the chicken, green onions, carrots, red sweet pepper, bamboo shoots, mini corn, and cilantro to the cooled noodles.
7
Pour the mayonnaise dressing over the noodle and vegetable mixture. Gently toss everything together until well combined.
8
Cover the bowl and refrigerate the salad for at least 1 hour, or preferably overnight, to allow the flavors to meld.
9
Just before serving, fold in the blanched snow peas. Taste and add a little extra soy sauce, peanut oil, or mayonnaise if the noodles seem dry.
10
Garnish with lightly toasted sesame seeds and serve chilled.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 505.3kcal

% Daily Value *
Total Fat 51.0g79%
Saturated Fat 8.3g42%
Cholesterol 16.3mg6%
Sodium 1475.1mg62%
Total Carbohydrate 8.8g3%
Dietary Fiber 0.7g3%
Sugars 0.5g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/szechuan-pasta-chicken-salad/