Ina's Chinese Chicken Salad

I just got back from a quick trip to Utah and while winter is in full force up there, today was almost ninety back home in Arizona! I do love it here and loved this week's Barefoot Blogger's recipe- perfect for a light spring or summer dinner. This recipe is also open to changes and substitutions- great for whatever veggies you have on hand. You could also sub rotisserie chicken for more convenience and speed, though I couldn't resist the $1.77 a pound skinless chicken breasts. I added peas, eliminated the salt from the dressing, and reduced the peanut butter. Then I served it over a bed of lettuce (or with bread for Mr. Carbohydrate aka My Tall Man). With a squeeze of lime on top, this salad was light and refreshing- perfect! I didn't even feel the need to reduce the butter in this Barefoot recipe, since there wasn't any! :)

Don't forget to stop by McKenzie's blog, this week's host, to see her take on the recipe, as well as what all the other Barefooters did.

Chinese Chicken Salad
adapted from Ina Garten
3 chicken breasts
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
3 scallions (white and green parts), sliced diagonally
1 cup of snow peas or snap peas
1 tablespoon white sesame seeds, toasted

For the dressing:
1/2 cup canola oil
1/4 cup good apple cider vinegar
3 tablespoons low sodium soy sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/8 cup smooth peanut butter
1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 20 to 25 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Cut the chicken into 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 in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, peas, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.