Sichuan Chicken Salad
This chicken salad uses no mayo—instead, it gets a lighter and more flavorful creaminess from tahini, chili oil, and sesame oil.
- Makes4 servings
- Cook Time1 hour 20 minutes
- Active time plus cooling20 minutes active
- 5
For the traditional Sichuan dish bang bang ji si, cooked chicken is pounded to shreds so the meat better absorb the flavorful dressing. We got similar results by mashing it with a sturdy wooden spoon in a bowl; make sure the bowl you use is not fragile. We loved the tongue-tingling, piney notes of Sichuan peppercorns in the dressing. Toast them over medium heat until aromatic, about 2 minutes, then grind them to a fine powder with a spice grinder or mortar and pestle.
Don’t boil the chicken; keep the liquid at a bare simmer so the meat stays moist and tender.
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