Szechuan Chicken Salad Recipe

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.