Saturday, December 22, 2007

Chinese Chicken Salad

Serves 12

8 chicken breasts (I get rotisserie from the store)
1 lb asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions, sliced diagonally
2 TB white sesame seeds, toasted

1 cup vegetable oil
1/4 cup apple cider vinegar
1/3 cup soy sauce
3 TB dark sesame oil
1 TB honey
2 garlic cloves, minced
1 tsp. peeled, grated fresh ginger
1 TB white sesame seeds, toasted
1/2 cup smooth peanut butter
4 tsp. kosher salt
1 tsp freshly ground black pepper

Shred chicken into bite-size 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 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.

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