Barefoot Contessa’s Chinese Chicken Salad
I have a bit of an obsession with Ina Garten. I have nearly all of her cookbooks and LOVE THEM. She was one of the first Food Network chefs that really sucked me in. My mom and I used to watch her show together daily and try out her recipes, so I have good memories tied to Ina. Besides the fact that she likes to use a pound of butter in nearly every recipe (but not the one below!), I could eat her food all the time.
This dish is no exception! I love how flavorful the sauce is and it’s such a great meal to make and have leftovers for the next day. I think it just gets better after it sits for a while. Plus, you can serve it cold or at room temperature so it’s easy and good to keep on hand.
Chinese Chicken Salad
Recipe courtesy Barefoot Contessa
8 split chicken breasts, bone in, skin on
1 pound asparagus spears, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallion, white and green parts, sliced diagonally
2 tablespoons sesame seeds, toasted
1 cup vegetable oil
1/4 cup apple cider vinegar
1/3 cup soy sauce
3 tablespoons sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon ginger, peeled, grated
1 tablespoon sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon pepper
Preheat oven to 350 degrees.
Place chicken on sheet pan and rub skin with oil. Sprinkle with salt and pepper. Roast 35 to 40 minutes, until chicken is just cooked. Set aside unitl cool enough to handle.
Remove the meat from bones, discard skin and shred chicken into large, bite-sized pieces.
Blanch asparagus in pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop cooking. Drain. Cut peppers into strips about size of asparagus pieces. Combine chicken, asparagus, and peppers in large bowl.
Whisk together all dressing ingredients and pour over chicken mixture. Add scallions and sesame seeds and season to taste. Serve cold or at room temperature.