"Barefoot" Chinese Chicken Salad

I know that I am running a little behind on this recipe...I was moving, after all. This recipe was supposed to be posted for Barefoot Bloggers last week. I am so glad that I made it once I was back in the kitchen, though. As usual, Ina does not disappoint! I loved everything about this dish! The dressing on the warm chicken was my absolute favorite part of the whole dish, though. I love it cold, as well. I put the leftovers in the fridge and pulled it back out the next day and OH...amazing! I will make this again and again. I know it would go over well at spring & summer picnics. This recipe was chosen by McKenzie of Kenzie's Kitchen (thank you!!!). This is set to make a huge batch...enough to feed about 12 people, I halved it because I did not want any going bad. I think I probably could have eaten a whole batch by myself over the course of a couple of days, though.

Chinese Chicken Salad by Ina Garten from Barefoot Contessa Parties! Or FoodNetwork.com

Ingredients:

4 split chicken breasts, bone-in, skin-on

good olive oil

kosher salt

black pepper

1/2 lb. asparagus, trimmed & cut diagonally in thirds

1 red bell pepper- cored & seeded

2 scallions- sliced diagonally I used shallots (forgot the scallions..brain fart)

1 Tbs. white sesame seeds, toasted

For Dressing:

1/2 c. vegetable oil

1/4 c. good apple cider vinegar

3 Tbs. soy sauce

1 1/2 Tbs. dark sesame oil

1/2 Tbs. honey

1 clove garlic, minced

1/2 tsp. peeled, grated fresh ginger

1/2 Tbs. white sesame seeds, toasted

1/4 c. smooth peanut butter

2 tsp kosher salt

1/2 tsp. freshly ground black pepper

Preheat oven to 350 degrees F. Place chicken breasts on a sheet pan, rub skin with olive oil and season liberally with salt & pepper. Roast 35- 40 minutes, until just cooked. Set aside until cook enough to handle. Remove skin and take meat from bone. Shred chicken in large bite sized pieces.Blanch asparagus in a pot of salted, boiling water for 3-5 minutes until crisp-tender. Plunge into ice water to stop cooking. Drain. Cut bell pepper into pieces about the size of the asparagus.

Toast your sesame seeds! Whisk all of your dressing ingredients together. I did it all in a large measuring cup. Combine asparagus, peppers and chicken in a large bowl. Pour dressing all over and toss. Add scallions and sesame seeds. Season to taste. Serve cold or at room temperature. I liked it slightly warm as well. You've probably already seen everybody else's version since I'm so late, but head on over to Barefoot Bloggers to check out some more if not!