When I saw the BB were doing this recipe it looked like a perfect week night meal. I love the peanut butter in this recipe, the dressing in general is so full of great asian flavors. I also appreciate the use of veggies, like asaparagus, red peppers, and scallions. I just hate eating a meal that isn't colorful.



Chinese Chicken Salad
Source: Ina Garten

4 split chicken breasts (bone-in, skin-on)
Olive oil
Kosher salt
Freshly ground black pepper
1/2 lbs asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tbsp white sesame seeds, toasted

For the dressing:
1/2 c. vegetable oil
1/4 c. good apple cider vinegar
3 tbsp soy sauce
1 1/2 tbsp dark sesame oil
1/2 tbsp honey
1 clove garlic, minced
1/2 tsp peeled, grated fresh ginger
1/2 tbsp sesame seeds, toasted
1/4 c. smooth peanut butter
2 tsp kosher salt
1/2 tsp 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.