Forgive this post with relatively few words....it's just one of those lazy Saturday mornings.
I love this recipe from Barefoot Contessa Parties and not just because I love Barefoot Contessa so much. Ok, maybe just a little because I love Barefoot Contessa so much. But the recipe itself is easy, refrigerates well, and is perfect for preparing ahead of time and for work lunches. I usually add a full pound of asparagus since I love veggies, and I change the proportions in the dressing a bit--less sesame oil, less oil, more ginger and only natural PB since the emulsifiers in regular PB makes dressings kind of glumpy. Yes glumpy. The below proportions are what I use, but dressing is pretty flexible....change it up a bit to your preferences.
Chinese Chicken Salad
adapted from Barefoot Contessa Parties
- 4 chicken breasts
- Olive Oil
- Kosher salt
- Freshly ground black pepper
- 1 pound asparagus, ends removed, and cut in thirds diagonally
- 1 red bell pepper, cored and seeded
- 2 scallions (white and green parts), sliced diagonally
- 1 tablespoon white sesame seeds, toasted
For the dressing:
- 1/3 cup vegetable oil
- 1/4 cup apple cider vinegar
- 3 tablespoons soy sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon peeled, grated fresh ginger
- 1 tablespoon sesame seeds, toasted
- 1/4 cup smooth natural peanut butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper.
- Roast for 20- to 30 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
- Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 2-3 minutes until crisp-tender.
- Plunge into ice water to stop the cooking. Drain.
- Cut the peppers in strips about the size of the asparagus pieces.
- Combine the cut chicken, asparagus, and peppers in a large bowl.
- 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 room temperature (or even cold).