Barefoot Chinese Chicken Salad Recipe

Ingredients for Barefoot Chinese Chicken Salad

• Chicken Breast Halves
• 2 tbsp olive oil
• Kosher Salt
• Fresh Ground Black Pepper
• 1 lb asparagus
• Red Bell Peppers
• 2 scallions, chopped
• 1 tbsp sesame seeds
• Vegetable Oil
• Apple Cider Vinegar
• Soy Sauce
• Dark Sesame Oil
• Honey
• Garlic
• Fresh Ginger
• Smooth Peanut Butter

How to Make Barefoot Chinese Chicken Salad

1. Preheat oven to 350°F (175°C).
2. Place 2 lbs boneless, skinless chicken breasts on a sheet pan. Drizzle with 2 tbsp olive oil and season generously with salt and pepper.
3. Roast for 35-40 minutes, or until chicken is cooked through. Let cool completely before shredding.
4. 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.
5. Immediately plunge asparagus into ice water to stop cooking. Drain well.
6. Cut 1 red bell pepper and 1 green bell pepper into thin strips, about the size of the asparagus.
7. Shred the cooled chicken into large, bite-sized pieces. Discard any remaining skin and bones.
8. In a large bowl, combine the shredded chicken, asparagus, and bell peppers.
9. Whisk together the dressing ingredients (see below) and pour over the chicken and vegetables.
10. Stir in 2 chopped scallions and 1 tbsp sesame seeds. Season to taste with additional salt and pepper.
11. Serve chilled or at room temperature.