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 jack1260
Manchester, MA
on August 29, 2011
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I loved this recipe, I have made it three times and this last time I used two peppers, one yellow and one red, just to add more color! I also added more scallions, a good sized bunch. The flavor of this is awesome, and it makes alot, plenty to have leftovers. The last time I made this I served over a chopped salad that had sugar snap peas and grated carrot and chopped celery. I tossed the the baby greens in a Spicy Peanut Dressing, purchased from Trader Joe's and also cooked some fine rice noodles and tossed in the dressing, I served atop the baby greens nest of nodles and then the chicken salad. This salad is great and has been getting rave reviews in my house.
By mizjmassie
on August 19, 2011
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I always use Ina's reecipes when I entertain and this is one of them that make me look like a super star in the kitchen. All my family and friends think that I am a really good cook and that's because of Ina's fulproof recipes. I don't have to alter anything to this recipe. It is perfect just as is. It's always requested by family and friends.
By TracyGM1991
london ontario
on August 02, 2011
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To make life easy I used some leftover roasted chicken that I shredded up. It was a quick and easy make ahead that I sent in lunches the next day inside pita bread. Will make again.
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