Description
Ina Garten’s Chinese chicken salad combines crisp vegetables with tender chicken in a tangy sesame dressing. Elegant ingredients deliver complex flavors that transport diners to a refreshing culinary experience you’ll savor with each delightful bite.
Ingredients
Scale
- 4 split chicken breasts (bone-in, skin-on)
- ½ pound (226 g) asparagus, ends removed, cut in thirds diagonally
- 1 red bell pepper, cored, seeded, and sliced into strips
- 2 scallions (white and green parts), sliced diagonally
- ¼ cup (60 ml) smooth peanut butter
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) apple cider vinegar
- 3 tbsps soy sauce
- 1 ½ tbsps dark sesame oil
- 2 tbsps good olive oil
- 1 tbsp white sesame seeds, toasted
- ½ tbsp sesame seeds, toasted
- ½ tbsp honey
- 1 clove garlic, minced
- ½ tsp peeled, grated fresh ginger
- 2 tsp kosher salt
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp freshly ground black pepper
Instructions
- Roasting Chicken: Preheat oven to 350°F with center rack. Arrange chicken breasts on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper.
- Cooking Chicken: Roast for 35-40 minutes until internal temperature reaches 165°F. Rest for 10 minutes, then shred meat using two forks, discarding skin and bones.
- Preparing Asparagus: Blanch asparagus in salted boiling water for 3-5 minutes until vibrant green. Shock in ice water bath, drain, and pat dry.
- Mixing Salad Components: Combine shredded chicken, blanched asparagus, and sliced bell peppers in a large mixing bowl, creating a vibrant base.
- Creating Dressing: Whisk dressing ingredients until smooth and fully incorporated, ensuring no separated layers.
- Assembling Salad: Pour dressing over the salad mixture, gently tossing to coat evenly. Adjust seasoning with salt and pepper to taste.
- Finishing Touch: Sprinkle with sliced green onions and toasted sesame seeds. Serve chilled or at room temperature for a refreshing meal.
Notes
- Precision Roasting: Use a meat thermometer to guarantee chicken reaches 165°F, preventing dryness and ensuring food safety.
- Moisture Retention Technique: Let roasted chicken rest 10 minutes before shredding to lock in natural juices and enhance tenderness.
- Asparagus Blanching Trick: Immediately transfer blanched asparagus to ice water to stop cooking and maintain vibrant green color and crisp texture.
- Dressing Integration Tip: Whisk dressing thoroughly until ingredients completely emulsify, creating a smooth, well-balanced flavor profile for the salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg