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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By pricecheck1_105...
NC
on April 08, 2013
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This is one of my favorites. Sometimes I leave out the chicken and it's just as good. It's what's for dinner tonight too. Thanks, Ina. Your recipes are always a hit with me.
By Texasdilla
Louisville Ky
on February 25, 2013
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Ina Ina Ina this was fabulous hit. Had a luncheon for some old high school buddys,and we all just loved it. Crunchy yummy. Thanks again Connie Louisville KY
By AKfood2000
on February 16, 2013
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Great! I used almond butter in the dressing and added raw sugar snap peas and napa cabbage also added slivered almonds. Great salad to bring for a bagged lunch stores well. Just add dressing before eating.
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