Kenzie at Kenzie's Kitchen selected Chinese Chicken Salad for the first April recipe for us Barefoot Bloggers. I have been tempted to try this recipe in the past and was glad to get the push to finally try it.
I often fantasize about owning a funky little cafe that offers up daily sandwich, soup, and salad specials and features a chicken salad du jour. I have several varieties that I make that include grapes and pecans, dried cranberries and pecans, mandarin oranges and almonds, and one of my faves, apples and dates. If my little fantasy every becomes reality, I can add this recipe to the rotation.
It was really good! Hearty and crunch and full of Asian flavor. I used rotisserie chicken and it worked beautifully. Snow peas were substituted for asparagus and I reduced the soy to 2 tablespoons based on reviews that the recipe is too salty. I omitted salt completely but will add a couple of pinches next time because it needed salt.
Chinese Chicken Salad
Barefoot Contessa Parties by Ina Garten
4 split chicken breasts (bone-in, skin-on)
Good olive oil
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
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.