Barefoot Chinese Chicken Salad

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 8 chicken breast halves (bone in, skin on)
• olive oil
• kosher salt
• fresh ground black pepper
• 1 lb asparagus, ends removed,cut into thirds diagonally
• 2 red bell peppers, cored and seeded
• 4 scallions, sliced diagonally ( and green parts)
• 2 tablespoons sesame seeds, toasted
• 1 cup vegetable oil
• 1/4 cup good apple cider vinegar
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon peeled grated fresh ginger
• 1 tablespoon sesame seeds, toasted
• 1/2 cup smooth peanut butter
• 4 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 preheat the oven to 350 degrees.
• 2 place the chicken breasts on a sheet pan and rub the skin with olive oil.
• 3 sprinkle liberally with salt and pepper.
• 4 roast for 35 to 40 minutes, until the chicken is just cooked.
• 5 set aside until cool enough to handle.
• 6 remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
• 7 blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender.
• 8 plunge into ice water to stop the cooking.
• 9 drain.
• 10 cut the peppers into strips about the size of the asparagus pieces.
• 11 combine the shredded chicken, asparagus, and peppers in a large bowl.
• 12 whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
• 13 add the scallions and sesame seeds and season to taste.
• 14 serve cold or at room temperature.