Chinese Chicken Salad

Show: Barefoot ContessaEpisode: Back to School

Rated: 5 stars out of 5Rate itRead users' reviews (60)

RECIPE
COMMENTS & REVIEWS(60)

Cook Time:
40 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 0 min

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Ingredients

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 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:

1/2 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 clove garlic, minced
1/2 teaspoon peeled, grated 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

Directions

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.

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.

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Comments & Reviews

recipe Chinese Chicken Salad
Catherine Granada Hills, CA 11-07-2009
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My friends loved it & asked for the recipe!
Rated: 5 stars out of 5

I doubled this recipe for a party here at my house. When I made the dressing I added more honey & did not add the kosher... salt. It didn't need it when I tasted it. I did make some modifications: I added shredded napa cabbage, chopped romaine blanched the asparagus 1 minute (the first batch I blanched for 3 minutes because too soft--I made cream of asparagus soup out of that!), doubled the mandarin oranges & topped it with some sliced almonds & blak sesame seeds. It was fabulous!Read more
recipe Chinese Chicken Salad
Roz Fremond, CA 09-13-2009
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Better than bottled salad dressing...
Rated: 4 stars out of 5

This recipe works really well. I added more honey for sweetness, but will probably use less apple cider vinegar in the... future. Read more
recipe Chinese Chicken Salad
Alicia Albuquerque, NM 09-05-2009
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Too salty
Rated: 1 stars out of 5

I even used half the amount of Kosher salt and low sodium soy sauce in the dressing and it was still way too salty. My... husband and I could not even finish it. Read more
recipe Chinese Chicken Salad
Angela Kansas City, MO 08-30-2009
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yummy yummy yummy
Rated: 5 stars out of 5

This is one of the best salads I've ever had. The dressing is delicious, scrumptious... Ina never dissappoints.
recipe Chinese Chicken Salad
Allison Wahiawa, HI 08-26-2009
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Tips & shortcuts for this refreshing & healthy salad
Rated: 5 stars out of 5

This is a great lunchtime meal! Made it the night before using the breasts from a rotisserie chicken I bought at Costco and... extra asparagus that we had grilled for the evening meal (seasoned with olive oil, salt and pepper). An orange bell pepper I had on hand looked beautiful too. I kept the dressing in a seperate container until hours before I was ready to eat it - this made the meal keep for a couple days... probably would have kept longer if it wasn't so yummy! Thanks, Ina! Read more
recipe Chinese Chicken Salad
Bill Baltimore, MD 08-20-2009
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Odd Flavor
Rated: 2 stars out of 5

So I try this recipe because I had all the stuff to make it. Boy, what hugh disappointment. The veg. oil was the issue for... taste to me and it needed to be more like a thin peanut sauce....like you would use for a satay. sweet, spicy, and peanuty good. This was not that. Thumbs totally down.Read more