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Chinese Chicken Salad

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My German Kitchen ... in the Rockies: Chinese Chicken Salad

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Chinese Chicken Salad

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My German Kitchen ... in the Rockies: Chinese Chicken Salad

10 June 2010

Chinese Chicken Salad


Last night we went to see STING at Red Rocks. What an unforgettable evening. We were joined by friends and had a picnic before the show. This Asian inspired chicken salad was on the menu. Hope you all give it a try and will enjoy it as much as we did.

Ingredients:

* 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
* 2 teaspoons kosher salt
* 1/2 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 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.

At of my book "Parties!" by Ina Garten.

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7 Comments:

At June 10, 2010 at 2:33 PM , Blogger Dawn said...

I can attest to the deliciousness of this recipe; I make it often!

So glad you were able to see Sting, Kirsten....FUN!!!

Dawn

 
At June 10, 2010 at 2:38 PM , Blogger M @ Betty Crapper said...

That looks great. That meal and STING. Sounds like an absolutely perfect evening. You're so lucky to live in such a beautiful part of the country. We visited Denver and RMNP last November. I wanted to get down to see Red Rocks, but never made it. Couldn't fit a lot into each day with a three month old. Concerts there must be wonderful.

 
At June 10, 2010 at 3:19 PM , Blogger A SPICY PERSPECTIVE said...

This looks fantastic! I'm SO JEALOUS about your concert. I've always wanted to go to a concert at Red Rocks...and STING--holy cow!

 
At June 12, 2010 at 6:08 AM , Blogger Chele said...

Wonderful looking slad but in this instance Sting is taking top billing from food - what was it like?????

 
At June 12, 2010 at 10:02 AM , Blogger Audrey said...

this is one of my all-time favorites, too!

 
At June 12, 2010 at 3:24 PM , Blogger My Kitchen in the Rockies said...

@Dawn: Thanks.
@BettyCrapper: Yes, it was absolutely wonderful.Sorry you missed to see Red Rocks. You have to come and visit again!
@Sommer:Next time you have to come with us. He will always come back to Red Rocks.
@Chele: Absolutely wonderful concert. He is my all time favorite musician. We had second row seats at Red Rocks Amphitheater. You should google it and look at some pictures. It is one of the most beautiful venues in the world.
@Audrey: It became a keeper recipe.

 
At June 14, 2010 at 5:17 PM , Blogger kitchen roach/galley roach said...

Das sieht fantastisch aus und das Dressing mit peanut butter muss einfach schmecken!

 

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