Book Seventy-Eight: Barefoot Contessa Parties!

by Ina Garten


                    Chinese Chicken Salad

This is the last of the seven books I have of Ina's and the last you will have to hear me say I do love her books for her simple, quick, and tasty recipes. I have yet to be disappointed with a recipe from Ina, nor do I expect to be.

With some leftover chicken from the chicken noodle soup (another Ina recipe!) that I made last night for dinner, I was able to whip this up in even less time than it would have taken to make this salad. To make it a bit more substantial I served it over a bed of greens tossed with some of the dressing.

Success meter (1-3): 3

amazon

Chinese Chicken Salad
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 tablespoons white sesame seeds, toasted

For the dressing

1 cup vegetable oil
¼ cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted
½ cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees.

Place the 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.

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.



Barefoot Contessa Parties! /Ina Garten