Thai Chicken Salad
- Yield: 12 servings
Ingredients
- 8pieces Boneless Skinless Chicken Breasts
- 2tablespoons Olive Oil
- 1/4teaspoon Salt
- 1/4teaspoon Ground Black Pepper
- 1pound Asparagus
- 2pieces Red Bell Peppers
- 4pieces Scallions
- 2tablespoons Sesame Seeds, Toasted
- 1cup Vegetable Oil
- 1/4cup Apple Cider Vinegar
- 1/3cup Soy Sauce
- 3tablespoons Sesame Oil
- 1tablespoon Honey
- 2cloves Garlic, Minced
- 1/4teaspoon Ground Ginger
- 1tablespoon Sesame Seeds, Toasted
- 1/2cup Peanut Butter
- 1tablespoon Salt
- 1teaspoon Ground Black Pepper
Instructions
Brush chicken breast with olive oil and sprinkle with salt and pepper. Grill on medium heat for 4 minutes per side until internal temperature reaches 165 degrees. Let rest for a few minutes and then cut chicken into bite size strips. (Chicken can alternately be baked in the oven or cooked however you so desire.)
Trim and diagonally cut asparagus into thirds. Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.
Whisk together all of the dressing ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
