Barefoot Chinese Chicken Salad Recipes

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.

Steps:

• Preheat the oven to 350 degrees.
• Place the chicken breasts on a sheet pan and rub 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 into strips about the size of the asparagus pieces.
• Combine the shredded 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.

Steps:

• For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
• For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
• Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.