Szechuan Chicken Salad

Galley Wench's Note:

Sweet, spicy, tangy and tart flavors all in one bowl! Serve with a light bodied white wine. Found on Wine Spectator website!

• Total Time: 45 mins
• Prep 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 , white part and 1 inch of the green, thinly sliced crosswise
• 2 tablespoons cilantro , finely chopped

Dressing

• 4 tablespoons light soy sauce
• 4 tablespoons rice vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons fresh ground white pepper
• 4 tablespoons toasted sesame oil
• 1 -2 large jalapeno , minced (to taste)
• 2 -3 garlic cloves , minced
• 1 -1 ½ tablespoon ginger , minced
• salt

Directions:

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.