Thursday, April 9, 2009

Barefoot Bloggers: Chinese Chicken Salad




Sometimes the simplest things are the best. This was one of the easier Barefoot blogger recipes but it was also one of my favorites. My wife doesn't like peppers so I substituted about two cups or so of pea pods instead of the pepper. I put the pea pods in with the asparagus in the final minute or so of cooking to give them a quick blanch. I am sure the salad might have looked a little nicer with the red pepper but I think the pea pods were a nice addition. I was a little worried that my wife would not like this one with the Asian flavors but she even went back for seconds. This one is definitely a winner! Thanks to McKenzie at Kenzie's Kitchen for this months pick. Check out McKenzie's blog to see what it is supposed look like with the red peppers.

Chinese Chicken Salad
Serves 12

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
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

5 comments:

Penny said...

My husband went back for seconds too. Yours looks good even without the red peppers.

shortbreadsouth.com said...

You could easily make other veggie substitutions if you wanted to and it would still be great!

Linds said...

Looks great even with your modification! With all the holiday cooking, I haven't gotten around to making this yet, but can't wait until I do especially with all the rave reviews it got!

Suzie said...

Looks great with the peas. We loved this one as well.

Angie said...

Thanks for the recipe. It looks really good.