Chinese Chicken Salad

Ingredients

• 0.3 cup apple cider vinegar good
• 0.5 pound asparagus cut in thirds diagonally
• 0.5 teaspoon pepper black freshly ground
• 12 servings pepper black freshly ground
• 4  chicken breasts split bone-in (, skin-on)
• 1.5 tablespoons sesame oil dark
• 0.5 teaspoon ginger fresh grated peeled
• 1 clove garlic minced
• 0.5 tablespoon honey 
• 2 teaspoons kosher salt 
• 12 servings kosher salt 
• 12 servings olive oil good
• 1  bell pepper red cored seeded
• 2  scallions white green sliced ( and parts)
• 0.5 tablespoon sesame seed toasted
• 0.3 cup smooth peanut butter 
• 3 tablespoons soya sauce 
• 0.5 cup vegetable oil 
• 1 tablespoon sesame seed white toasted

Equipment

• bowl
• frying pan
• oven
• whisk
• pot

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Place the chicken breasts on a sheet pan and rub with the skin with olive oil.
4. 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.
5. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
6. 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.
7. Drain.
8. Cut the peppers in strips about the size of the asparagus pieces.
9. Combine the cut chicken, asparagus, and peppers in a large bowl.
10. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
11. Add the scallions and sesame seeds and season to taste.
12. Serve cold or at room temperature.