Ingredients Jump to Instructions ↓

  1. 8 split chicken breasts (bone in, skin on) You can also use a roasted of broasted store bought chicken.

  2. olive oil

  3. kosher salt

  4. Freshly ground black pepper

  5. 1 pound asparagus , ends removed, cut into thirds diagonally

  6. 2 red bell peppers , cored and seeded

  7. 4 scallions (white and green parts), sliced diagonally

  8. 2 Tbl. white sesame seeds , toasted

  9. Dressing

  10. 1 cup vegetable oil

  11. 1/4 cup apple cidar vinegar

  12. 1/3 cup soy sauce

  13. 3 Tbl. dark sesame oil

  14. 1 Tbl. honey

  15. 2 garlic cloves , minced

  16. 1 tsp. peeled, grated fresh ginger

  17. 1 Tbl. white sesame seeds , toasted

  18. 1/2 cup smooth peanut butter

  19. 4 tsp. kosher salt

  20. 1 tsp. freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

  3. Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces. Or shred the store bought roasted chicken with skin and bones removed.

  4. 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 into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.

  5. 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.

  6. Serve cold or at room temp.


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