Chinese Chicken Salad (Asian Persuasion- Year One: Volume 6; September, 2010)

Prep time: 10 min
Cook: 40 min
Ready in: 50 min
Serves: 12

Ingredients:
SALAD:
4 chicken breasts- split
Olive oil
Salt and pepper
1/2 lb. asparagus- ends removed, cut in thirds diagonally
1 red bell pepper- cored and seeded
2 scallions- white and green parts, sliced diagonally
1 T. white sesame seeds- toasted

DRESSING:
1/2 c. vegetable oil
1/4 c apple cider vinegar
1/2 tsp. fresh ginger- peeled & grated
3 T. soy sauce
1/2 T. sesame seeds- toasted
1 1/2 T. dark sesame oil
1/4 c. smooth peanut butter
1/2 T. honey
1 clove garlic- minced
2 tsp. salt
1/2 tsp. pepper

Directions:
- Preheat oven to 350
- Place chicken on a baking sheet, rub with olive oil and sprinkle liberally with salt and pepper
- Roast until the chicken is just cooked, about 35- 40 min
- Set aside until cool enough to handle
- Once cooled, remove meat from bones, discard the skin, and shred chicken into large, bite-sized pieces
- Blanch the asparagus in a pot of boiling, salted water until crisp-tender; about 3- 5 min
- Plunge into ice water to stop the cooking and drain
- Cut the peppers in strips
- 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 scallions and sesame seeds and season to taste
- Serve cold or at room temperature


*Jen found recipe here