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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad is from The Garlinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 split chicken breasts (bone in, skin on)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds, diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 T. sesame seeds, toasted

Dressing

1 cup canola oil
1/4 c. apple cider vinegar
1/3 c. soy sauce
3 T. dark sesame oil
1 T. honey
2 garlic cloves, minced
1 tsp. peeled, grated fresh ginger
1 T. sesame seeds, toasted
1/2 c. smooth peanut butter
4 tsp. kosher salt
1 tsp. black pepper, coarsely ground
Directions:
Directions:
Preheat oven to 350º

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle them with salt and pepper.
Roast for 35-40 minutes until the chicken is just cooked. Set aside until cool.

When chicken is cool, remove the meat from the bones, discard skin and shred chicken into bite-sized pieces.

Blanch the asparagus in a pot of boiling, salted water for 3-5 minutes until crisp-tender. Plunge into ice-water to stop the cooking. Drain. Cut peppers into strips similar in size to the asparagus. Combine the shredded chicken, asparagus and peppers in a large bowl.
Whisk together the dressing ingredients and pour over the chicken and vegetables. Add scallions and sesame seeds and season to taste. Serve cold or room temperature.

 

 

 

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