Asian Chicken Salad
6 large chicken breasts, cooked (grilled, roasted, doesn't really matter)
1 lb. green beans, asparagus, or sugar snap peas, cut into 1" to 2" pieces
2 sweet bell peppers, cored, seeded, and sliced into 1" to 2" pieces
1 10-oz. bag shredded carrots, or a couple peeled carrots that are thinly sliced
3/4 cup canola oil
1/4 cup apple cider vinegar
1/3 cup soy sauce
2 Tbsp dark sesame oil
3 Tbsp honey
1 tsp minced garlic (or 2 cloves garlic, minced)
3 tsp minced fresh ginger
1 Tbsp white sesame seeds, toasted
1/2 cup creamy peanut butter
1 tsp salt
1 tsp freshly ground black pepper
4 green onions (white and green parts), sliced thinly on the diagonal (for garnish)
2 Tbsp white sesame seeds, toasted (for garnish)
Shred the chicken by using two forks to pull apart into bite-sized pieces.
Blanch the green vegetables in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Immediately place them into a bowl of ice water to stop the cooking. Drain.
If you don't have some toasted sesame seeds on hand, toast some now. Do this by placing the 3 Tbsp of sesame seeds (2 Tbsp sprinkled over the finished salad, plus 1 Tbsp in the dressing) in a dry saute pan. Cook over medium heat for about 5 minutes, or until they are nicely browned and fragrant. Remove to a plate to cool.
Combine the shredded chicken, green vegetables, peppers and shredded carrots in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Gently combine.
Sprinkle the green onions and remaining 2 Tbsp of toasted sesame seeds over the top and season to taste. Serve cold or at room temperature.
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