Barefoot Bloggers: Chinese Chicken Salad

I have to send a HUGE thank you to McKenzie over at Kenzie’s Kitchen for this recipe pick. This Chinese Chicken Salad was so good! The subtle peanut flavor of the sauce tossed with the chicken and vegetables was delicious. This will be going into our recipe rotation for sure! To learn more about the Barefoot Bloggers and see how you can cook these amazing recipes along with us, click here!

Chinese Chicken Salad

• 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 ( I used 2 cups of sugar snap peas)
• 2 scallions (white and green parts), sliced diagonally
• 1 tablespoon white sesame seeds, toasted
• Dressing:
• 1/2 cup vegetable oil (I used 1/3 cup of Canola Oil)
• 1/4 cup good apple cider vinegar
• 3 tablespoons soy sauce (I used light)
• 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 (I used 1 teaspoon)
• 1/2 teaspoon freshly ground black pepper

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. I used 3 chicken breasts, poached  and shredded (sorry Ina, no time to roast chicken breasts on a weeknight!).

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. If using sugar snap peas, add to the asparagus during the last minute of boiling. 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.

Source: Barefoot Contessa Parties!

You may also like:

• Pineapple Chicken Salad
• Chicken Salad Contessa