Andrew Zimmern Calls This Sichuan Salad One of the ‘Great Cold Chicken Dishes of the World’

Andrew Zimmern Calls This Sichuan Salad One of the ‘Great Cold Chicken Dishes of the World’

This Sichuan classic turns dry chicken breast into a craveable dish.Credit: Food & Wine / Getty ImagesAsk most chefs which cut of chicken they prefer, and they’ll likely name a dark-meat cut. The greater depth of flavor in dark meat — courtesy of more fat and myoglobin in the muscle — makes cuts like a bone-in, skin-on chicken thigh a frequent first choice for cooking pros. But with the right preparation, even the milder, drier chicken breast ca…