Chinese Chicken Salad
Annie Howell
ingredients
- 8 split chicken breasts (bone in, skin on)
- Olive oil
- Salt
- Fresh ground pepper
- 1 pound fresh asparagus, ends removed, cut into thirds diagonally
- 2 red bell peppers, cored and seeded
- 4 scallions (white and green parts) sliced diagonally
- 2 tbsp. white sesame seeds, toasted
- DRESSING:
- 1 cup vegetable oil
- 1/4 cup good apple cide vinegar
- 1/3 cup soy sauce
- 3 tbsp. dark sesame oil
- 1 tbsp. honey
- 2 cloves of garlic, minced
- 1 tsp. peeled, grated fresh ginger
- 1 tbsp. white sesame seeds, toasted
- 1/2 cup smooth peanut butter
- 4 tsp. kosher salt
- 1 tsp. freshly ground pepper
directions
- 1
Preheat the oven to 350°.
- 2
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
- 3
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
- 4
Blanch the asparagus in a pot of boiling water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.
- 5
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or a room temperature.
notes
Contains peanut butter. This is the best method for preparing chicken meant for a salad since it's moist, flavorful and absorbs the sauce.
Source: Annie
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