Chinese Chicken Salad
From ruskingirl 16 years ago
- 40 minutes to make
- Serves 10
This is a beautiful and colorful chicken salad. Great for a summer brunch, lunch or dinner. It has peanut butter in the dressing which gives it a very distictive flavor. Courtesy of Ina Garten.
Ingredients
- 8 split chicken breasts (bone in, skin on) You can also use a roasted of broasted store bought chicken. shopping list
- olive oil shopping list
- kosher salt shopping list
- Freshly ground black pepper shopping list
- 1 pound asparagus, ends removed, cut into thirds diagonally shopping list
- 2 red bell peppers, cored and seeded shopping list
- 4 scallions (white and green parts), sliced diagonally shopping list
- 2 Tbl. white sesame seeds, toasted shopping list
- Dressing shopping list
- 1 cup vegetable oil shopping list
- 1/4 cup apple cidar vinegar shopping list
- 1/3 cup soy sauce shopping list
- 3 Tbl. dark sesame oil shopping list
- 1 Tbl. honey shopping list
- 2 garlic cloves, minced shopping list
- 1 tsp. peeled, grated fresh ginger shopping list
- 1 Tbl. white sesame seeds, toasted shopping list
- 1/2 cup smooth peanut butter shopping list
- 4 tsp. kosher salt shopping list
- 1 tsp. freshly ground black pepper shopping list
How to make it
- Preheat oven to 350 degrees.
- 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.
- Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces. Or shred the store bought roasted chicken with skin and bones removed.
- Blanch the asparagus in a pot of boiling salted water for 3 to 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.
- 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 at room temp.
People Who Like This Dish 6
- sarahjaneb Moncton, CA
- HeidiEnnis Nowhere, Us
- tanwiratchada Bangkok, TH
- lunasea Orlando, FL
- zeeskiet Melbourne, AU
- laurakaay Oroville, CA
- gramma58 Chesterfield, MI
- ruskingirl Harrison Twp
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The Rating
Reviewed by 4 people-
I'm a quickie cook so the store bought roasted chicken will work! Sounds sooo good.
gramma58
in Chesterfield loved it
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This sounds great! It's sounds like something my vegetable challenged husband would even enjoy without putting up too much of a fuss! lol It's the smooth peanut butter that will hook him, the man's a sucker for it. For that alone, you deserve a 5!...more
laurakaay
in Oroville loved it
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This not only sounds and looks delicious - but it's beautiful. I'm printing this out to try - thanks so much!
lunasea
in Orlando loved it
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