Barefoot Chinese Chicken Salad

Submitted by Miraklegirl

"Another fabulous recipe from the Barefoot Contessa, Ina Garten."

 

• Ready In: 55mins
• Ingredients: 19
• Serves: 12

ingredients

• 8 chicken breast halves (bone in, skin on)
• olive oil
• kosher salt
• fresh ground black pepper
• 1 lb asparagus, ends removed,cut into thirds diagonally
• 2 red bell peppers, cored and seeded
• 4 scallions, sliced diagonally (white and green parts)
• 2 tablespoons sesame seeds, toasted

• For the Dressing

• 1 cup vegetable oil
• 1⁄4 cup good apple cider vinegar
• 1⁄3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon peeled grated fresh ginger
• 1 tablespoon sesame seeds, toasted
• 1⁄2 cup smooth peanut butter
• 4 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

directions

1. Preheat the oven to 350 degrees.
2. Place the chicken breasts on a sheet pan and rub the skin with olive oil.
3. Sprinkle liberally with salt and pepper.
4. Roast for 35 to 40 minutes, until the chicken is just cooked.
5. Set aside until cool enough to handle.
6. Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
7. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender.
8. Plunge into ice water to stop the cooking.
9. Drain.
10. Cut the peppers into strips about the size of the asparagus pieces.
11. Combine the shredded chicken, asparagus, and peppers in a large bowl.
12. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
13. Add the scallions and sesame seeds and season to taste.
14. Serve cold or at room temperature.

Reviews

[Miss V]

Delicious! I used Napa Cabbage instead of asparagus, and added chopped mint and slivered almonds. This is a keeper! Easy to make.

 

[eastmanm]

Whoa too much salt. Her book calls for 4 teaspoons. I noticed on the Food Network site it only calls for two. Wish I had put just one. You can always add more.

 

[Lil Sis]

This was tasty! I got lazy though and used a rotisserie chicken and also used a dole asian salad kit to mix some greens in with this like some others mentioned. This made a nice light dinner and was simple to make. Thanks for sharing the recipe!

 

[judiemeador]

Delightfully different, this salad sans mayonnaise is a wonderful variation on standard chicken salads. I used shredded rotisserie chicken, leftover grilled asparagus, and roasted red pepper. I made one fourth of the recipe, which makes 2 entree size servings but more if one adds it to greens or cooked pasta. This is way too salty as written, and if one did not use Kosher salt, it could be unbearably salty unless one cuts the amount by half. I suggest using 1/4 t. for one fourth recipe next time. I used 3/4 t. this time. The balance of ingredients in the dressing is phenomenal. A great recipe for low carb dieters, this promises to be a crowd pleaser generally.

 

[JillM]

This is one of the best salads I've ever had. The only change I made was to marinate the chicken in rice wine vinigar ans sesame oil and then grilled the chicken. The dressing is awsome.