Chinese Chicken Salad
- 4 split chicken breasts (bone-in, skin-on)
- Good olive oil as needed
- Kosher salt as needed
- Freshly-ground black pepper as needed
- 1/2 pound asparagus ends removed, and cut in thirds diagonally
- 1 red bell pepper cored, seeded
- 2 scallions (white and green parts) sliced diagonally
- 1 tablespoon white sesame seeds toasted
- 1/2 cup vegetable oil
- 1/4 cup good apple cider vinegar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons dark sesame oil
- 1/2 tablespoon honey
- 1 garlic clove minced
- 1/2 teaspoon grated peeled fresh ginger
- 1/2 tablespoon sesame seeds toasted
- 1/4 cup smooth peanut butter
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly-ground black pepper
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub with 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.
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 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 cold or at room temperature.
This recipe yields 12 servings.