CHINESE CHICKEN SALAD FROM BAREFOOT CONTESSA
Steps:
- 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.
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da man
[email protected]This salad was a disaster! The dressing was too runny and the chicken was overcooked.
Faisal gour
[email protected]I found this salad to be a bit bland. I think it could have used some more seasoning.
Denise Whipple
[email protected]This salad was a bit too tangy for my taste, but I think that's just a personal preference.
Rajab Mirza
[email protected]I love this salad! It's so refreshing and flavorful.
RYAN GIGGS
[email protected]This is my new favorite salad recipe! It's so easy to make and it's always a crowd-pleaser.
Madni 123
[email protected]I made this salad for lunch today and it was delicious! The chicken was tender and juicy, and the dressing was flavorful without being too heavy.
NiROB
[email protected]Followed the recipe exactly and it turned out great! The salad was light and refreshing, and the dressing was just the right amount of tangy.
Nightmare Afton
[email protected]This Chinese chicken salad was a hit at my last potluck! The dressing was tangy and flavorful, and the chicken was cooked perfectly. I'll definitely be making this again.