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
What You'll Need
split bone chicken breasts skin on
crunchy penut butter
chinese chilli sauce
lea and perrins
red and yellow bell pepper
fresh grated ginger
black sesame seeds
fresh ground pepper
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.