| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 12 servings |
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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 278 |
| Total Fat | 19 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 66 mg |
| Sodium | 354 mg |
Reviews
I didn’t have the asparagus so I subbed in 3 julienned carrots ( blanched) as well as a few sliced mushrooms. I thought ( previous comment about adding cabbage was a fantastic idea) so I added some as well. I used less peanut butter ( tasting as I stirred it up) and added a few roasted almonds just before serving.
This was delicious! I steamed my chicken and used avocado oil instead of olive oil. I used Mike’s Hot Honey and also chopped up Napa cabbage and added it to the salad for a great crunch. Might try with grilled shrimp next time.
I made this 2x and it was a huge hit. The 2nd time was for my daughter’s bridal shower. I had multiple people ask for the recipe. I didn’t need to double it for 20 women as I served other foods with it. I also added blanched snap peas. The dressing is amazing but not as good on the salad the next day. I would recommend putting it on only the amount of salad you’re using, saving the rest of the salad in case you won’t need it. Then pour on the salad the next day to get additional enjoyment.
way salty for me but nice flavor. Trying again and omitting salt!
This has been a go-to for me for 10 years! For the chicken seasoning, add smoked paprika, ground garlic, and ground ginger spices. Increase the veggies to 0.75-1 lbs of asparagus and 1.5-2 bell peppers. You can also mix it up and do carrots, bok choy, water chestnuts, snap peas, etc. Serve cold, add a box of cooked farfelle pasta and fresh greens…my favorite is arugula, but spinach or romaine are good too. For the dressing, add a bit of sriracha.
I had already made my own Chinese chicken salad but needed the dressing. This was perfect.
My 5 Stars is for the dressing basically cause I cheated and used store bought rotisserie chicken, subbed green beans for the asparagus and plated it on romaine lettuce. But golly, it was tasty!
This is a great dinner salad. I add a bag of cole slaw to fill it with more vegetables. The dressing is so delicious!
This is so delicious- I used carrots in place of red pepper- will make again and again, thanks Ina!
This recipe was so tasty. I didn’t have ACV so I used Rice Vinegar and it was still delicious.