Oriental Chicken Salad over Arugula Recipe
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Category: |
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Ingredients: |
Ingredients: For the Salad: 8 split chicken breasts (bone-in, skin on) olive oil Kosher Salt Fresh ground black pepper 1 pound asparagus, ends removed and cut into thirds diagonally 2 red bell peppers, cored and seeded 4 scallions (white and greet parts) sliced diagonally 2 tablespoons white sesame seeds, toasted Fresh baby arugula
For the dressing: 1 cup vegetable oil 1/4 cup apple cider vinegar 1/3 cup soy sauce 3 tbsp. sesame oil 1 tbsp. honey 2 garlic cloves, minced 1 tsp. peeled, grated fresh ginger 1 tbsp. white sesame seeds, toasted 1/2 cup smooth peanut butter 4 tsp. kosher salt 1 tsp. freshly ground black pepper
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Directions: |
Directions:Preheat oven to 350º. Place the chicken on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35-40 minutes, until the chicken is cooked. Set aside and let cool.
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 3-5 minutes, until crisp-tender. Place in ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded 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 over a bed of arugula cold or at room temperature.
Serves 12. Source: Holly Weber |
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