Ingredients
- chicken breasts
- olive oil
- kosher salt
- black pepper
- 1 pound asparagus
- 2 pound red bell peppers
- 4 pound scallions
- 2 tablespoon white sesame seeds
- chicken breasts
- olive oil
- kosher salt
- black pepper
- 1 pound asparagus
- 2 pound red bell peppers
- 4 pound scallions
- 2 tablespoon white sesame seeds
- 1 cup vegetable oil
- 1/4 cup apple cider vinegar
- 33/100 cup soy sauce
- 3 tablespoon dark sesame oil
- 1 tablespoon honey
- 2 tablespoon garlic cloves
- 1 teaspoon ginger
- 1 tablespoon white sesame seeds
- 1/2 cup peanut butter
- 4 teaspoon kosher salt
- 1 teaspoon black pepper
Preparation
Baking Directions:
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin w/ olive oil.
Sprinkle liberally with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is just cooked.
Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender.
Plunge into ice water to stop the cooking.
Drain.
Cut the peppers into strips about the size of the asparagus pieces.
Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
Add the scallions and sesame seeds and season to taste.
Serving Directions:
Serve cold or at room temperature.
