Thai Chicken Salad with Asparagus and Peppers
- Yield: 12 servings
Ingredients
- 8 boneless, skinless chicken breasts
- 2tablespoons olive oil
- 1/4teaspoon salt
- 1/4teaspoon black pepper
- 1pound asparagus
- 2 red bell peppers
- 4 scallions
- 2tablespoons sesame seeds, toasted
- Dressing:
- 1cup vegetable oil
- 1/4cup apple cider vinegar
- 1/3cup soy sauce
- 3tablespoons sesame oil
- 1tablespoon honey
- 2cloves garlic, minced
- 1/4teaspoon ground ginger
- 1tablespoon sesame seeds, toasted
- 1/2cup peanut butter
- 1tablespoon salt
- 1teaspoon black pepper
Instructions
- Brush chicken breast with olive oil and sprinkle with salt and pepper. Grill on medium heat for 4 minutes per side until internal temperature reaches 165 degrees. Let rest for a few minutes and then cut chicken into bite size strips. (Chicken can alternately be baked in the oven or cooked however you so desire.)
- Trim and diagonally cut asparagus into thirds. Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the dressing ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.