We’ve introduced a new feature to Barefoot Bloggers called Barefoot Backtracker which gives the group members the opportunity to choose a past BB recipe and either make it again with improvements or to choose a past BB recipe they may have missed. Well, I missed this one. Regrettably, I might add. For whatever reason, I dreaded making this recipe; but it was most likely because I got hung up on roasting the chicken on the bone in the oven. Always a pain in the you-know-what to me. So I put it off for a few days which became a few weeks…and before I knew it, it was May. Damn. And after reading all of the glowing comments about this recipe, I was really kicking myself for skipping it. Which is why you see it today in place of the Tuna Salad that was chosen.
In short, this was a fantastic recipe!!! I was totally blown away by how the flavors of the dressing came together and meshed so beautifully. I ended up grilling the chicken rather than roasting it and cut it into cubes – shredding it seemed like too much work! This recipe as a whole is a lot like Ina’s Crunchy Noodle Salad and since I remember that Kyle wasn’t a huge fan of this dish, I cut back on the peanut butter by about a tablespoon or so. Also, since I’m back on WW again ::sigh:: I probably should have “pointed” the sauce before making it because [with a serving of chicken] the dish was about 13 or 14 points per serving. I figured that next time I make it, I will cut down on the veg oil (to 6tbsp), the sesame oil (to 1tbsp), and peanut butter (to 3tbsp) to make it about 11 points, which really isn’t too bad for a nice, filling dinner.
My peanut butter adjustment went over very well and Kyle ended up loving this salad. Thankfully, because other than grilling the chicken, there is essentially no other cooking involved which makes this perfect for those looming hot summer nights!
My thanks (and apologies for not making this last month!) go out to McKenzie of Kenzie’s Kitchen for choosing this recipe – it seems to be a favorite amongst the group members!
Chinese Chicken Salad
source: Ina Garten, Barefoot Contessa Parties!
- 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 (I used pomegranate champagne vinegar)
- 3 tablespoons soy sauce (low sodium)
- 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 3 tbsp smooth peanut butter
- 2 teaspoons a pinch of kosher salt
- 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.