Asian Chicken Salad with Red Peppers and Asparagus

Posted online October 6, 2010 | 2:58 pm

Packed with a peanutty, Asian flavor, this salad has a colorful crunch that’s great as a weekend lunch or light dinner.

Why Try? At The FoodChannel test kitchens, our staff loves this salad and anxiously awaits when they can ‘taste test’ it over and over again. We know your family and friends will love this recipe, too.

Foodie Byte: Although any cooked chicken will work in this recipe, one easy option is to use rotisserie chicken from the grocery store.

Ingredients

1 rotisserie chicken, pulled apart into bite-sized pieces
1 bunch asparagus, trimmed and cut into thirds
1 red bell pepper, sliced
2 scallions, thinly sliced
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1 1/2 teaspoons honey
1 garlic clove, minced
1 teaspoons fresh ginger, peeled and grated
1 1/2 tablespoons white sesame seeds, toasted
1/4 cup smooth peanut butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 package mixed baby lettuce

Preparation

Bring a large pot of salted water to a boil.
Add the asparagus to the water and cook until the asparagus are bright green and tender, about 4-5 minutes.
When asparagus is cooked, submerge into a bowl of ice water to stop the cooking of the asparagus. Drain and set aside.
Make the dressing by whisking together the vegetable oil, vinegar, soy sauce, dark sesame oil, honey, garlic, ginger, sesame seeds, peanut butter, and black pepper. At first, it may look separated, but keep whisking and the peanut butter will mix in completely.
In a large bowl, add the chicken, asparagus, red peppers, scallions, and dressing, and toss well.
Place the lettuce on a large serving platter, and pile the chicken mixture on top. Serve immediately.

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