Sichuan chicken salad from Milk Street - The New Home Cooking (page 134) by Christopher Kimball

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Notes about this recipe

  • jbny on October 19, 2021

    very good. used rotisserie chicken, so added garlic paste and ginger paste to the dressing (instead of poaching the chicken with garlic and ginger).

  • Lesliehauser on February 17, 2020

    So delicious. Served over salad greens and napa cabbage. Doubled the dressing, but only used 1/3 of the sesame oil and chili oil bc I ran out and it was perfect. Whole family loved it. And the broth from poaching would be an excellent base for another soup recipe.

  • jenmacgregor18 on March 22, 2018

    I used a rotisserie chx. It would probably be better poached as directed. I wasn't crazy about the dressing at first. But after a day or so in the fridge the flavors melded a bit better and I enjoyed it. It got a Yes vote from B. I may try again as written sometime.

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