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
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Ingredients
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4
split bone chicken breasts skin on
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1/2 cup
crunchy penut butter
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1/4 cup
sherry vinegar
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1/4 cup
soy sauce
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1/4 cup
chinese chilli sauce
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1 cup
olive oil
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1/4 cup
penut oil
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1 dash
lea and perrins
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1 splash
fresh lime
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1 bunch
thai asparagus
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1 piece
red and yellow bell pepper
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1 tablespoon
fresh grated ginger
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2 pinches
black sesame seeds
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1
grated carrot
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1 tablespoon
salt
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1 pinch
fresh ground pepper
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3
asparagus hearts
Directions
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roast chicken for 35 minutes, until just done, but still tender. let cool, and shred. (keep bones for stock)
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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.
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steam asparagus until tender (3 minutes) and dunk in ice water. Cut into 3 pieces each.
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Julienne peppers and artichoke hearts
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drain artichoke hearts and roughly chop
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mix dressing into still warm shredded chicken. Add asparagus, artichoke and peppes. Top with sesame seeds. Serve cold, or at room temperature.
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