Salad Wednesday - Chinese Chicken Salad.
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Ingredients requirements Salad Wednesday - Chinese Chicken Salad:
- Prepare 4 for chicken breasts split (bone-in, skin-on).
- Need for olive oil Good.
- Provide for Kosher salt.
- Provide - black pepper Freshly ground.
- Prepare 1/2 pound asparagus , ends removed, and cut in thirds diagonally.
- Prepare 1 for red bell pepper , cored and seeded.
- You need 2 scallions (white and green parts), sliced diagonally.
- Require 1 tbsp of sesame seeds white , toasted (optional).
- Need 1/2 cup vegetable oil.
- Provide 1/4 cup - apple cider vinegar good.
- Provide 3 tbsps of soy sauce.
- Need 1 1/2 tbsps sesame oil dark.
- Provide 1/2 tbsp honey.
- Prepare 1 clove for garlic , minced.
- Prepare 1/2 tsp ginger peeled, grated fresh.
- Give 1/2 tbsp of sesame seeds , toasted.
- Give 1/4 cup for peanut butter smooth.
- Provide 2 tsps for kosher salt.
- Require 1/2 tsp black pepper freshly ground.
Salad Wednesday - Chinese Chicken Salad making:
- 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. **Save the bones in a large freezer-safe plastic bag in your freezer. Make your own chicken stock.**.
- 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..
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