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Author Notes: I adapted this recipe from Ina Garten's fabulous chicken salad. I live in Hong Kong, and have added a bit of spice and a kick to this sublime recipe. I serve it on every picnic/boat trip we have (summer lasts 8 months, so we get a lot of it!!) —Señora Hughes
- 4 split bone chicken breasts skin on
- 1/2 cup crunchy penut butter
- 1/4 cup sherry vinegar
- 1/4 cup soy sauce
- 1/4 cup chinese chilli sauce
- 1 cup olive oil
- 1/4 cup penut oil
- 1 dash lea and perrins
- 1 splash fresh lime
- 1 bunch thai asparagus
- 1 piece red and yellow bell pepper
- 1 tablespoon fresh grated ginger
- 2 pinches black sesame seeds
- 1 grated carrot
- 1 tablespoon salt
- 1 pinch fresh ground pepper
- 3 asparagus hearts
- roast chicken for 35 minutes, until just done, but still tender. let cool, and shred. (keep bones for stock)
- in a large bowl, whisk together peanut butter with vinegar, ginger, garlic, salt pepper, soy, chinese chilli. Add peanut and olive oils until a thick dressing forms.
- steam asparagus until tender (3 minutes) and dunk in ice water. Cut into 3 pieces each.
- Julienne peppers and artichoke hearts
- drain artichoke hearts and roughly chop
- mix dressing into still warm shredded chicken. Add asparagus, artichoke and peppes. Top with sesame seeds. Serve cold, or at room temperature.
- This recipe was entered in the contest for Your Best Picnic Dish
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Recipe of the Day
It's time to travel.
No plates, no problem.
Off to market.