Wednesday, December 26, 2007

chinese chicken salad

Okay Friends...the holidays are almost over and I am sure we all have on our list of resolutions to start eating healthy and stuff. This is a recipe for the most delicious chicken salad and it's very appealing to the eye as well as the appetite! I've used it for parties several times and it's always a topic of conversation...cause it's just SO good!

Barefoot Contessa Chinese Chicken Salad
12 Servings

8
chicken breast halves (bone in, skin on)
olive oil
kosher salt
fresh ground black pepper
1lb or 450g
asparagus, ends removed,cut into thirds diagonally
2
red bell peppers, cored and seeded
4
scallions, sliced diagonally (white and green parts)
2 tablespoons or 8g
sesame seeds, toasted

For the Dressing:
1 cup or 240 mL vegetable oil
1/4 cup or 60mL good
apple cider vinegar
1/3 cup or 80 mL
soy sauce
3 tablespoons or 30mL dark sesame oil
1 tablespoon or 15 mL
honey
2 cloves or
garlic, minced
1 teaspoon or 5mL peeled grated
fresh ginger
2 tablespoon or 15g
sesame seeds, toasted
1/2 cup or 120g smooth peanut butter
4 teaspoons or 20mL
kosher salt
1 teaspoon or 5mL
fresh ground black pepper

Preheat the oven to 350 degrees Fahrenheit or 180 degrees celcius.
Place the chicken breasts on a sheet pan and rub 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 into strips about the size of the asparagus pieces.
Combine the shredded 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.

1 comment:

Katie said...

yum!


KT/ Katie Graham