I wanted a Chinese chicken salad for lunch today so I decided to make one.
I used Ina Garten's recipe, then I didn't like the dressing so I had DH throw more stuff into the dressing to improve it. Also I browsed Bobby Flays Chinese chicken salad and decided to combine both Ina's and Bobby's. I liked Bobby's vegetable ideas better. I also decided that I did not end up saving any $ by making this at home and next time I should just go to Cheesecake Factory and order myself one. This recipe tasted good, but DH said he gets a Chinese chicken salad from Lawson's for $7 and he likes the dressing better. I may have to start watching Sandra Lee's show about saving money. Oh no!
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally I didn't use asparagus.
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted I didn't use sesame seeds
Shredded Carrots, about 4
Snap Peas cut in halves
Romain Lettuce, ripped into bite sized pieces
For the dressing: My dressing did contain all of the following, plus some extras
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
MORE honey, dashes of Franks red hot sauce.
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. Place the chicken into a large bowl.
Cut the peppers into bite sized pieces and toss in bowl.
Cut the snap peas in halves and toss into the bowl.
Cut the green onions, white and greens and toss into the bowl
Toss all salad ingredients in the bowl to combine
Whisk together all of the ingredients for the dressing.
We poured our dressing into a gravy holder so we didn't end up over dressing the salad and the leftover salad will stay crisp.
Chow Mein Noodles are a must for me
(DH had both on his salad)