Chinese Chicken Salad for dinner

McKenzie of Kenzie's Kitchen chose Ina's Chinese Chicken Salad for Barefoot Bloggers. I know that I am a few days late in making this recipe but its better late then never. We had this for dinner tonight. I LOVED it as well as my husband and daughter. My husband did eat the entire bowl of Chinese Chicken Salad.

I made a few changes to the original, Ina recipe. I chose a spring green salad mix along with shredded carrots, toasted almonds, and sliced radishes to complete the meal. The roasted chicken was really good mixed with the peanut, garlic and soy sauce dressing. I had to eliminate the toasted sesames seeds since I was out of them. I have lots of dressing left over and can't wait to find ways to use it :- ) I see vegetable stirfry and Asian noodles in the near future.

Here is the recipe Chinese Chicken Salad Recipe from Ina Garten,

Barefoot Contessa Parties! and Food Network

4 split chicken breasts (bone-in, skin-on) (I used boneless, skinless chicken breasts)

Good olive oil

Kosher salt

Freshly ground black pepper

1/2 pound asparagus, ends removed, and cut in thirds diagonally ( I didn't add any)

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
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.