Double Sesame Sichuan Chicken Salad with Chili Crisp

Ingredients

• 3 cup cooked chicken (Shredded by hand; meat from a store-bought rotisserie chicken is convenient)
• 1 English cucumber (Halved lengthwise, seeds scraped out, then thinly sliced; do not substitute a regular cucumber if possible)
• 4 scallions (Thinly sliced)
• 2 tbsp sesame seeds (Toasted)
• 1 tsp Sichuan peppercorns (Toasted and ground)
• 3 tbsp chili crisp (Use more or less according to heat preference)
• 2 tbsp tahini (Stir well before measuring)
• 2 tbsp soy sauce
• 2 tbsp Chinese black vinegar (Rice vinegar may be used if black vinegar is unavailable)
• 1 tbsp toasted sesame oil
• 2 clove garlic (Finely grated or minced)
• 1 tsp granulated sugar
• kosher salt (To taste; the soy sauce and chili crisp are already salty)

Steps

1. 1

   Toast the sesame seeds and Sichuan peppercorns separately in a dry skillet over medium heat. Toast the sesame seeds until lightly golden and fragrant, about 2 minutes, and toast the peppercorns until aromatic, about 1 minute. Transfer the peppercorns to a spice grinder or mortar and grind until finely crushed.

2. 2

   Prepare the cucumber: halve the English cucumber lengthwise and use a spoon to scrape out the watery seed core. Thinly slice the cucumber and place it in a large bowl.

3. 3

   Add the shredded chicken and sliced scallions to the bowl with the cucumber. Toss gently to distribute the ingredients without crushing the cucumber.

4. 4

   In a separate bowl, whisk together the chili crisp, tahini, soy sauce, black vinegar, toasted sesame oil, garlic, sugar, and ground Sichuan peppercorns until smooth and cohesive.

5. 5

   Pour the dressing over the chicken and cucumber mixture. Toss thoroughly until the chicken and vegetables are evenly coated. Taste and add kosher salt only if needed.

6. 6

   Sprinkle the toasted sesame seeds over the salad and toss once more. Serve immediately, before the cucumbers release excess water. Serve as a side dish or with steamed rice as a light main course.

Notes

The source states that the salad is adapted from Sichuan ban ban si ji and recommends serving it right away because the cucumbers begin to release water. An English or hothouse cucumber is preferred because its skin is tender and it has fewer seeds. The ingredient quantities were reconstructed because the accessible page excerpt was paywalled and did not expose the full ingredient list or method.

Nutrition per serving

• salad
• main
• side dish
• Sichuan-inspired
• spicy
• chili crisp
• no-cook assembly
• quick meal