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Chicken & cucumber salad with Sichuan pepper

Chicken & cucumber salad with Sichuan pepper

Sichuan pepper leaves a tingly sensation on the tongue that gives a lovely contrast to the fresh, crunchy iceberg and cucumbers

1 out of 5 stars(2) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluscooling and chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 3 Essential Salad Onions
  • 600g pack Essential British Chicken Breast Fillets
  • 2 tbsp shaoxing rice wine
  • 2 cm piece ginger, sliced
  • 1 clove garlic, sliced
  • 3 tbsp Kikkoman Less Salt Soy Sauce
  • 1 tsp toasted sesame oil
  • 1 Essential Cucumber, cut into chunks
  • ¼ tsp Sichuan pepper
  • ¼ tsp dried chilli flakes
  • 300g Essential Iceberg Lettuce

Method

  1. Trim the salad onions and put the trimmings into a medium pan with the chicken. Finely shred the remaining salad onions and set aside. Add enough cold water to the pan to cover the chicken, then stir in the rice wine, ginger and garlic. Season. Bring to the boil and simmer for 10-12 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Remove from the heat and set aside.

  2. When cool, roughly shred the chicken into a large bowl. Add 4 tbsp poaching liquor (discard the rest), the soy and sesame oil. Stir in the cucumber, cover and chill for at least 15 minutes, or preferably overnight.

  3. Toast the Sichuan pepper, 1/4 tsp sea salt flakes and chilli flakes in a small, dry frying pan over a medium heat, until the peppercorns release their aroma. Grind in a pestle and mortar and set aside. Fold the shredded salad onions and lettuce into the chicken and cucumber. Serve topped with the Sichuan pepper mix.

Cook’s tip

For a spicier kick, add 1 tsp Lee Kum Kee Chiu Chow Chilli Oil to the dressing. You could also add an extra chicken breast fillet to cook it in the broth as above, then cool and chill it to keep it for lunches or sandwiches over the next day or two.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

932kJ/ 221kcals

Fat

5.3g

Saturated Fat

1.2g

Carbohydrates

6.8g

Sugars

6.2g

Fibre

1.2g

Protein

35g

Salt

1.8g

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