member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Donna Gregory      

Recipe Categories:

    Chinese Chicken Salad


    Source of Recipe


    Ina Garten - Barefoot Contessa Parties!,

    Recipe Introduction


    Prep Time: 20 min
    Cook Time: 40 min
    Level: Easy
    Serves: 12 servings

    Recipe Link: http://foodnetwork.com

    List of 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


    Recipe



    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |