Barefoot Bloggers ~ Chinese Chicken Salad

This weeks (actually last week) Barefoot Bloggers recipe was selected by MacKenzie at Kenzie's Kitchen. It came together very easily and was quite yummy. It resembles Pad Thai without the noodles. However, I found the peanut butter a bit overwhelming and will change it up a bit next time by adding some lime juice and green onions. Some acidity would have been nice in cutting the thickness and sweetness of the peanut butter.

This recipe can be found in Ina's cookbook,
Barefoot Contessa Parties! Give it a try. If your interested in other recipes check out the Barefoot Bloggers. I promise we won't bite!
Bone Appetite!

Mary
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Chinese Chicken Salad
recipe by Ina Garten

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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