Zutaten für Barefoot Chinese Chicken Salad
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound fresh asparagus
- 1 red bell pepper
- 2 scallions
- 1 tablespoon sesame seeds
- 1/4 cup vegetable oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons soy sauce
- 2 tablespoons dark sesame oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon smooth peanut butter
- 1 green bell pepper
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Zubereitung von Barefoot Chinese Chicken Salad
- Preheat oven to 350°F (175°C).
- Place 2 lbs boneless, skinless chicken breasts on a sheet pan. Drizzle with 2 tbsp olive oil and season generously with salt and pepper.
- Roast for 35-40 minutes, or until chicken is cooked through. Let cool completely before shredding.
- While chicken roasts, prepare the asparagus. Snap off tough ends of 1 lb asparagus and blanch in boiling salted water for 3-5 minutes, until crisp-tender.
- Immediately plunge asparagus into ice water to stop cooking. Drain well.
- Cut 1 red bell pepper and 1 green bell pepper into thin strips, about the size of the asparagus.
- Shred the cooled chicken into large, bite-sized pieces. Discard any remaining skin and bones.
- In a large bowl, combine the shredded chicken, asparagus, and bell peppers.
- Whisk together the dressing ingredients (see below) and pour over the chicken and vegetables.
- Stir in 2 chopped scallions and 1 tbsp sesame seeds. Season to taste with additional salt and pepper.
- Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
16g
Fat
27g
Carbs
2g
