I love summer salads for dinner! I have a long list of favorites but this one tops it. I made this on Saturday for dinner and have had delicious leftovers all week for lunch! I remember that first time I ate this meal fondly, the 4th of July under the Brooklyn Bridge. It’s adopted from a Barefoot Contessa recipe so you know it has to be good. I serve this with homemade mac & cheese (baked in the oven with tomatoes and bread crumbs). Enjoy!
CHINESE CHICKEN SALAD
8 boneless chicken breasts
salt? & black pepper
1 lb asparagus, ends removed, cut into thirds, diagonally
1 red bell pepper, cored and seeded, sliced thin
1 green bell pepper, cored and seeded, sliced thin
4 scallions, sliced diagonally
2 tbs white sesame seeds, toasted
3/4 cup olive oil
1/8 cup apple cider vinegar
1/4 cup soy sauce
3 tbs dark sesame oil
1 tbs honey
1 garlic glove, minced
1 tsp peeled, grated fresh ginger
1 tbs white sesame seeds, toasted
1/3 cup smooth peanut butter
1 tsp salt
1 tsp black pepper
1. Preheat over to 350’
2. Place chicken breasts on a sheet pan and run skin with olive oil. Sprinkle with salt and pepper. Bake for 30-35 minutes, until cooked through. Set aside until cool enough to handle.
3. Shred chicken in large, bite-sized pieces.
4. Blanch asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Combine chicken, asparagus, scallions and peppers in a large bowl.
5. 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.