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Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachel Nelson
Added: Thursday, July 2, 2009


8 split chicken breasts,bone in and skin on (I use boneless breasts)
extra virgin olive oil
kosher salt
Freshly ground pepper
1lb asparagus sliced diagonally
2 red peppers sliced
2 tbsp white sesame seeds toasted*
4 whole scallions sliced diagonally

1/4 c veg oil
1/4c high quality apple cider vinegar
1/3 c soy sauce
3 Tbsp dark sesame oil
1Tbsp honey
2 cloves garlic minced
1 tsp fresh ginger peeled and grated
1 Tbsp white sesame seeds toasted*
1/2 c smooth unsweetened peanut butter (I use regular creamy peanut butter)
2 tsp kosher salt
1tsp freshly ground pepper
*to toast , place sesame seeds in a dry saute pan and over medium hear swirl until slightly browned--about 5 minutes

Preheat oven to 350
Place the chicken on a sheet pan and rub with olive oil. Sprinkle liberally with salt and pepper. Roast 35-40 min. until chicken is just set. Set aside to cool enough to handle.
Remove meat from bones, discard the skin and shred the chicken into large bite size pieces.
In a pot of boiling salted water, blanch the asparagus 3-5 min until crisp tender. Then plunge into ice water. Drain. Cut the peppers into stips about the size of the asparagus Combine the shredded chicken,asparagus and peppers in a large bowl
Whisk together all the ingredients for the dressing and toss with chicken and vegatables. Add the scallions and 2 Tbsp sesame seeds. Serve cold or at room temperature
Makes 12 servings

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