When I say the words ‘chicken salad’, what immediately comes to mind?
Chicken, mayo, maybe some mustard?
Or chicken cubes a bit fancier dressing with a bit of pecans and grape halves?
Or even some apples or dried cranberries thrown in the mix on home made bread.
Yeah. Me too.
Red pepper….eeeh maaaaybe.
Green onion. Yeah, if I was going for super fancy frufru!
Soy sauce? peanut butter? Sesame oil? Nooooo way!
I live in the North, Internet.
Northerner’s don’t eat peanut butter and soy sauce in their chicken salad.
That is just ludicrous!
Ludicrous unless you are making it for your Barefoot Blogger group, and you actually have all the ingredients (minus the green onion, and it was on sale for .33 a bunch) to make it.
One of the things that I have learned, by doing the Barefoot Bloggers and Tuesday’s with Dorie is to really keep an opened mind, because ya know what?!?!?
Peanut butter and soy sauce is great in chicken salad.
No, I can’t cram it between 2 slices of home made bread, but I can eat it straight out of the bowl while watching DVR’d episodes of The Mentalist.
I made a few changes to this recipe.
- I didn’t use bone in chicken breasts with skin on. I didn’t have any of those, but Internet! If you take boneless, skinless chicken breasts and cover them with bacon and bake them…the flavor, oh…the flavor!
- I also didn’t use Sesame seeds. To get Sesame seeds in Pothole, I would have to go to McDonalds, buy 20 buns and scrape the seeds off. I don’t have the patience for that.
Chinese Chicken Salad
* 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
* 1/2 teaspoon freshly ground black pepper
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 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in 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, 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.