- 12
Ingredients
- FOR THE DRESSING:
- 8 split chicken breasts (bone-in, skin-on)
- olive oil
- kosher salt
- pepper
- 1 lb. asparagus, ends removed, cut into thirds
- 2 red bell peppers, cored and seeded
- 4 scallions (white and green parts), slice diagonally
- 2 tablespoons sesame seeds, toasted
- 1 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon sesame seeds, toasted
- 1/2 cup smooth peanut butter
- 4 teaspoons kosher salt
- 1 teaspoon pepper
Preparation
Step 1
Preheat the oven to 350 degrees.
Place the chicken breasts on a baking sheet and rub the skin with olive oil. Sprinkle liberally with the salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
Remove the chicken meat from the bones, discard the skin and shred the chicken into bite-sized pieces.
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. Combine the shredded chicken, asparagus and peppers into 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 temperture.