Salads Recipes

8 split chicken breasts, bone-in, skin on

olive oil

kosher salt and freshly ground black pepper

1 lb. asparagus, ends removed, cut into thirds diagonally

2 red bell peppers, cored and seeded

4 scallions, white and green parts, sliced diagonally

2 T. white sesame seeds, toasted, for garnish

Dressing:

1 cup vegetable oil

1/4 cup good apple cider vinegar

1/3 cup soy sauce

3 T. dark sesame oil

1 T. honey

2 garlic cloves, minced

1 t. peeled, grated ginger

1 T. white sesame seeds, toasted

1/2 C. smooth peanut butter

4 t. kosher salt

1 t. freshly ground black pepper

To prepare chicken, preheat oven to 350°F. Put the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until 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 dressing ingredients and pour over the chicken and vegetables. Add the scallions and 1 tablespoon sesame seeds and season to taste. Sprinkle with remaining sesame seeds before serving. Serve cold or at room temperature.

Serves 8.