Asian Chicken Salad (adapted from Ina Garten)

By GwennW

Ingredients

• For the dressing:
• 4 split chicken breasts (bone-in, skin-on)
• EVOO
• Kosher salt
• Freshly ground black pepper
• 1 bunch arugula, roughly chopped
• 2 red bell pepper, cored and seeded, and cut into thin strips
• 2 scallions (white and green parts), sliced diagonally
• 1 cucumber, peeled and sliced thinly
• 1 tablespoon white sesame seeds, toasted
• 1/2 cup vegetable oil
• 1/4 cup good apple cider vinegar
• 3 tablespoons soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 clove garlic, minced
• 1 teaspoon peeled, grated fresh ginger
• 1 tablespoon sesame seeds, toasted
• 1/4 cup smooth peanut butter
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 6

Preparation

Step 1

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 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.

Combine all of the vegetables and the cut chicken in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add sesame seeds and season to taste. Serve cold or at room temperature.