Chinese Chicken Salad

Reposted from Barefoot Contessa

Serves 12

8 split chicken breasts (bone in, skin on)

Good olive oil

Kosher salt

Freshly ground black pepper

1 pound asparagus, ends removed, cut into thirds diagonally

2 red bell peppers, cored and seeded

4 scallions (white and green parts), sliced diagonally

2 tbsps white sesame seeds, toasted (dry sauté pan for 5 min over med-high heat or until brown)

Dressing:

1 cup veg oil

¼ cup good apple cider vinegar

1/3 cup soy sauce

3 tbsp dark sesame oil

1 tbsp honey

2garlic cloves, minced

1 tsp peeled, grated fresh ginger

1 tbsp white sesame seeds, toasted

½ cup smooth peanut butter

4 tsp kosher salt

1 tsp freshly ground black pepper

Preheat the oven to 350°.

Place chicken breasts on a sheet pan and rub the skin with olive oil.  Sprinkle liberally with salt and pepper.  Roast for 35-40 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.  

(Alternatively, use boneless, skinless chicken breasts.  Rub with a little oil and sparingly with salt and pepper.  Place next to each other on aluminum foil and seal into a packet (make 2 or 3).  Bake at 350° for 30-40 minutes until chicken is just cooked through. Open packets and set to cool.  Shred chicken into large, bite-sized pieces.)

Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, 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 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.