Chinese Chicken Salad
4 split chicken breasts, roasted as instructed here
1 pound asparagus, ends removed, cut into thirds diagonally
1 red, yellow or orange bell pepper, seeded
4 whole scallions, slice diagonally
2 Tbsp. White sesame seeds, toasted*
3 pkg. Top Ramen noodles (don’t use broth – cook as directed)
¾ cup vegetable oil
¼ cup high-quality apple cider vinegar
1/3 cup soy sauce
3 Tbsp. dark sesame oil
1 Tbsp. Honey
2 garlic cloves, minced
1 tsp. Fresh ginger, peeled and grated
1 Tbsp. White sesame seeds, toasted*
½ cup smooth, unsweetened peanut butter
2 tsp. Kosher salt
1 tsp. Freshly ground pepper
*To toast, place sesame seeds in a dry sauté pan and, over medium heat, swirl until slightly browned, about 5 minutes.
Roast chicken as instructed in separate recipe. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken into large bite-size pieces.
While chicken is roasting, blanch asparagus in a pot of boiling salted water, 3 to 5 minutes, until crisp-tender. Immediately drain the asparagus and plunge into a bowl of ice water to stop any further cooking. Drain again and set aside.
Cut the peppers into strips about the size of the asparagus pieces. Combine with shredded chicken and asparagus in a large bowl.
Whisk together all the ingredients for the dressing (again, this can be done while chicken is roasting). Toss the chicken and vegetables with some of the dressing. Add the scallions and 2 Tbsp. Sesame seeds.
Prepare Top Ramen noodles per package instructions, but leave out seasoning packet. Drain and rinse. Toss with some of the dressing.
Serve chicken/vegetable mixture over cooked Top Ramen noodles.
Garnish with cashew pieces, if desired.
Add additional dressing as desired.
Serve cold or at room temperature.
Makes 6 servings.
The original recipe doesn't include the Top Ramen noodles.
I only use the tops and middle pieces of the asparagus.
I use 1/2 tsp. ground ginger instead of fresh
Recipe adapted from Barefoot Contessa Parties! by Ina Garten