"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oriental Chicken Salad over Arugula Recipe

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This recipe for Oriental Chicken Salad over Arugula, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, March 29, 2008


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
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

Preheat oven to 350. 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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