Barefoot Bloggers: Chinese Chicken Salad

Somehow I’m totally a week late posting this!  Not sure how I got the dates so mixed up in my head at all.  Clearly I did not ace this one.  I have to admit, I wasn’t looking forward to making this recipe in the first place. McKenzie of chose this recipe for Chinese Chicken Salad and lost me at the word chicken.  But in the spirit of Barefoot Bloggers I forged ahead and I’m glad I did!

This is a super simple and delicious recipe.  I used “naturally raised” chicken from Metro which I like a lot better than regular chicken and it’s only slightly more expensive.  Most of the ingredients I had on hand and really only had to buy the veggies required.  I followed the recipe almost to a T and was pleasantly surprised.  I omitted the salt in the dressing and was happy with that choice.  I’m a big fan of a garlicky, peanutty, gingery dressing and this salad delivered.  I would use the dressing as a dipping sauce or marinade for other dishes.

I served my chicken salad on top of Hot and Sour Coleslaw that I found via Epicurious.  I had a quarter head of cabbage from my last veggie box that I had to use up and I always had carrots on hand so this seemed like a natural choice.  I also happened to have some bean sprouts that were on the verge of being not so fresh that I threw in there too.  This was a GREAT accompaniment if I do say so myself.

Would I make this again?  Sure, if I were in the mood for chicken.  I will be adding this to my list of “things to bring to summer barbecues (if i ever were to get invited to summer barbecues)” (a girl has to plan!).  I am however super excited for the lunchtime leftovers!

Chinese Chicken Salad

Ingredients

• 4 split chicken breasts (bone-in, skin-on)
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 pound asparagus, ends removed, and cut in thirds diagonally
• 1 red bell pepper, cored and seeded
• 2 scallions (white and green parts), sliced diagonally
• 1 tablespoon white sesame seeds, toasted

For the dressing:

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

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, 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 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut 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 at room temperature.

(recipe via foodtv.com)