Szechuan Panko Bite Summer Salad Recipe

This Asian-inspired summer salad combines fresh summer veggies and fresh herbs tossed in a bold, spicy Szechuan peppercorn dressing that will have your tongue tingling. Top it with Tyson® Uncooked Boneless Skinless Panko Breaded Whole Muscle Leg Meat Chicken Bites for a delicious protein punch.


Serving Amount – 1 serving



4 oz.Tyson® Uncooked, Boneless, Skinless, Panko Breaded Whole Muscle Leg Meat Chicken Bites
4 oz.Zucchini, Thin Shave, Lengthwise
1 oz.Cherry Tomato, Quartered
1 Tbsp.Yellow Bell Pepper, Small Dice
½ oz.Red Onion, Julienne
1 Tbsp.Basil, Fresh Leaves Torn
1 Tbsp.Mint, Fresh Leaves Torn

Szechuan Peppercorn Dressing

1 Tbsp.Szechuan Peppercorns, Crushed
2 Tbsp.Rice Wine Vinegar
6 Tbsp.Olive Oil
1 Tbsp.Ginger, Fresh Grated
1 Tbsp.Shallot, Minced
2 tsp.Dijon Mustard
1 tsp.Salt

Step 1 - Deep fry (from frozen). Preheat oil to 350°F. Cook Tyson® Chicken Bites for 4.5 to 6.5 minutes shaking fryer basket every couple of minutes. Product is uncooked and must reach an internal temperature of 165F. Hold hot for hot service.

Step 2 - Mix all dressing ingredients and hold cold.

Step 3 - Cut vegetables as indicated and hold separately until ready to plate. **For best results use a mandolin for the zucchini strips.

To Plate:

  • Mix cut vegetables and fresh herbs together in a medium bowl, add 2 oz. of dressing and toss together. Plate in bottom of bowl.
  • In another bowl toss panko bites in remaining dressing. Plate over the top of zucchini noodle salad.
  • Drizzle dressing around salad and garnish with more fresh herbs.
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