Sichuan Peppercorn And Chicken Salad Recipe Kit Recipe

About this recipe

Experience a vibrant and flavorful twist on a simple salad with our Sichuan Peppercorn and Chicken Salad Recipe Kit. This dish combines crisp cucumber, juicy tomatoes, and fresh green peppers, all brought to life with the bold, citrusy heat of roasted Sichuan peppercorns and a touch of black salt for added complexity. While not a traditional Sichuan recipe, the use of Sichuan peppercorns introduces a signature tingling sensation that pairs beautifully with the fresh crunch of the vegetables. The organic olive oil ties everything together, creating a light yet satisfying dish that’s perfect for busy days or casual gatherings. Easy to prepare and packed with natural ingredients, this salad can be enjoyed as a refreshing side or a wholesome main course. Whether you’re exploring new flavors or looking for a quick, healthy option, this recipe offers a delightful balance of spice, texture, and freshness that’s sure to impress.

Ingredients

• - Kirkland Signature Whole Black Peppercorn
• 1 Kg Tomatoes 1kg
• 1 Piece Cucumber 1Pc
• 210 Ml Sichuan Peppercorn Oil - Prickly Oil, 210Ml
• NaN Filippo Berio Classico Pure Olive Oil
• Single Capsicum/Green Pepper (Single)
• 200 G Trs Black Salt 200 G

Instructions

1. 1. Wash and prepare the vegetables: Peel the cucumber and slice it into thin rounds. Dice the tomatoes and green pepper into bite-sized pieces. Set the prepared vegetables aside in a large salad bowl.
2. 2. Prepare the chicken liver: Rinse the Halal British Fresh Chicken Liver under cold water and pat it dry with a paper towel. Cut the liver into smaller pieces if necessary.
3. 3. Heat a skillet over medium heat and add 1-2 tablespoons of Olive Oil – Organic. Once the oil is hot, add the chicken liver and cook for 4-5 minutes on each side, or until fully cooked and browned. Remove the cooked liver from the skillet and set it aside to cool slightly.
4. 4. In the same skillet, reduce the heat to low and add 1-2 teaspoons of Sichuan Peppercorn Oil - Prickly Oil, 210Ml. Let it warm for 1-2 minutes to release its aroma. Be careful not to overheat the oil.
5. 5. In a small bowl, prepare the dressing: Mix a pinch of Trs Black Salt 200 G, a few cracks of Kirkland Signature Whole Black Peppercorn, and 1-2 tablespoons of Olive Oil – Organic. Add the warmed Sichuan Peppercorn Oil from the skillet and stir well to combine.
6. 6. Assemble the salad: Add the cooked chicken liver to the salad bowl with the prepared vegetables. Drizzle the dressing over the salad and toss gently to combine all the ingredients.
7. 7. Taste and adjust seasoning if needed, adding more black salt or black pepper to suit your preference.
8. 8. Serve the Sichuan Peppercorn and Chicken Salad immediately, either as a main dish or a side. Enjoy!