Chinese Chicken Salad -- 12 Servings
The Chinese Chicken Salad recipe is very pretty when you serve it to friends or have on the buffet table.
Chinese Chicken Salad -- 12 Servings
8 split chicken breasts (bone in, skin on)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 lb asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tbl white sesame seeds, toasted
Dressing:
1 cp vegetable oil
1/4 cp good apple cider vinegar
1/3 cp soy sauce
3 tbl dark sesame oil
1 tbl honey
2 garlic cloves, minced
1 tsp peeled, grated fresh ginger
1 tbl white sesame seeds, toasted
1/2 cp smooth peanut butter
4 tsp kosher salt
1 tsp freshly ground black pepper
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with the olive oil. Sprinkle liberally with salt and pepper. Roast for 35-40 mins, until the chicken is just cooked. Set aside until cool enough to handle.
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 mins, until crisp-tender. Plunge into 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 cold or a room temperature.
Source: Ina Garten's Barefoot Contessa Parties
Chinese Chicken Salad -- 12 Servings
8 split chicken breasts (bone in, skin on)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 lb asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tbl white sesame seeds, toasted
Dressing:
1 cp vegetable oil
1/4 cp good apple cider vinegar
1/3 cp soy sauce
3 tbl dark sesame oil
1 tbl honey
2 garlic cloves, minced
1 tsp peeled, grated fresh ginger
1 tbl white sesame seeds, toasted
1/2 cp smooth peanut butter
4 tsp kosher salt
1 tsp freshly ground black pepper
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with the olive oil. Sprinkle liberally with salt and pepper. Roast for 35-40 mins, until the chicken is just cooked. Set aside until cool enough to handle.
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 mins, until crisp-tender. Plunge into 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 cold or a room temperature.
Source: Ina Garten's Barefoot Contessa Parties