Salmon with Lentils

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Directions for: Chinese Chicken Salad

Ingredients

Ingredients and Directions

4 split chicken breasts, (bone-in, skin-on)

Good olive oil

Kosher salt

Freshly ground black pepper

lb(s) asparagus, ends removed, and cut in thirds diagonally

1 red bell pepper, cored and seeded

2 scallions (white and green parts), sliced diagonally

1 Tbsp white sesame seeds, toasted

For the dressing

cup vegetable oil

cup good apple cider vinegar

3 Tbsp soy sauce

1 Tbsp dark sesame oil

Tbsp honey

1 clove garlic, minced

tsp peeled, grated fresh ginger

Tbsp sesame seeds, toasted

cup smooth peanut butter

2 tsp kosher salt

tsp freshly ground black pepper

Directions

Ingredients and Directions

1. Preheat the oven to 350F.

2. 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.

3. 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.

For the dressing

1. 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.

See more: Salad, Chicken, Lunch, Asian, Chinese, Chinese New Year, Dinner, Roast, Vegetables