Chinese Chicken Salad

This Chinese Chicken Salad is one of my boy’s favorites. Ok, so they have been known to pick out the vegetables. I love the recipes that work for a make-ahead dinner at home, for a potluck get together, and for a luncheon. This recipe is from my all-time favorite cookbook, the Barefoot Contessa “Parties!”.

 Ingredients:

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

For the dressing:

• 1/2 cup vegetable oil
• 1/4 cup good apple cider vinegar
• 3 tablespoons soy sauce
• 1 1/2 tablespoons dark sesame oil
• 1/2 tablespoon honey
• 1 clove garlic, minced
• 1/2 teaspoon peeled, grated fresh ginger
• 1/2 tablespoon sesame seeds, toasted
• 1/4 cup smooth peanut butter
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Watch how to make this recipe on the Food Network

1. Preheat oven to 350 degrees.