Asian Chicken Salad - Barefoot Bloggers

Sorry BB's, this is posted late. But I made it five days early.... does that count?
This was one of the best tasting chicken salads that I have ever had. Maybe it was the peanut butter in it. How can you go wrong with peanut butter? Oh yeah, that's right, you can't! What did you think?


Asian Chicken Salad
adapted from Barefoot Contessa
serves 5

1kg grocery store roast chicken
olive oil
salt and black pepper
1/2 pound asparagus, ends removed
1 zucchini, cut in coins
1 orange bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon sesame seeds, toasted

For the dressing:
1/4 cup vegetable oil
1/4 cup good apple cider vinegar
3 tbsp soy sauce
1 tbsp dark sesame oil
1 tbsp honey
1 clove garlic, minced
1 tsp peeled, grated fresh ginger
1/4 cup smooth peanut butter
2 tsp salt
1/2 tsp freshly ground black pepper

Remove the meat from the chicken, discard the skin, and shred the chicken in large bite-sized pieces. Cook the asparagus and zucchini in a fry pan for 10 minutes until crisp-tender. Cut the peppers in thin strips. Combine the cut chicken, asparagus, zucchini 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. Serve over rice noodles.