Chinese Chicken Salad

Show: Barefoot ContessaEpisode: Back to School

Rated: 5 stars out of 5Rate itRead users' reviews (64)

RECIPE
COMMENTS & REVIEWS(64)

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
patty tampa, FL 01-19-2010
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when it comes to salt..
Rated: 5 stars out of 5

I disagree with those that say you should always follow the recipe to a T especially when it comes to salt. I think you... should always question the amount of salt and salt to taste. Following a recipe blindly is a good way to ruin a meal, even if it's Ina's (no disrespect for all her research)Read more
recipe Chinese Chicken Salad
kate abington, PA 01-14-2010
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Fabulous!
Rated: 5 stars out of 5

I noticed that this recipe is in Ina's party book. On the site here the recipe is cut in half but the vinegar proportion is... the same as in the book. It should only be 2 TBSP of vinegar in the dressing. Maybe that is why some people were thinking it was a little off. Everyone in my house LOVED this, I will be making it again for sure!Read more
recipe Chinese Chicken Salad
andrew hyde park, NY 12-29-2009
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Very Good and Refreshing to taste!
Rated: 5 stars out of 5

I came across this recipe because it was on the same episode as the Butternut Squash and Apple Soup that I was going to make.... They make a great meal together. I added a bit more honey and would go EASY on the salt and taste it before you add any, being all the other ingredients have enough salt already. I was a little nervous of the taste but once mixed on the salad it was great! I added the manderin oranges and almonds as showed in the picture-Very good!! I even added more dressing on. Only suggestion I would make is to use boneless skinless chicken breast-less time consuming and prob just as good. Def a keeper!!!Read more
recipe Chinese Chicken Salad
Mary Spring, TX 12-02-2009
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Watch the salt!
Rated: 4 stars out of 5

I will never prepare chicken for chicken recipes any other way - they do turn out better roasted in the oven! We liked this,... but I only used a sprinkle of salt, and used more honey and only 1 tablespoon of peanut butter and it was very good. 2 teaspoons kosher salt in the dressing would have ruined the whole recipe and made it unedible.Read more
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