Description
Ina Garten’s Chinese Chicken Salad blends zesty Asian-inspired flavors with fresh, crisp ingredients. Crunchy cabbage, tender chicken, and a tangy sesame dressing create a refreshing meal you can savor any day of the week.
Ingredients
Scale
Protein:
- 4 split chicken breasts (bone-in, skin-on)
Vegetables:
- ½ pound asparagus, ends removed, cut in thirds diagonally
- 1 red bell pepper, cored, seeded, and sliced into strips
- 2 scallions (white and green parts), sliced diagonally
- 1 clove garlic, minced
- ½ teaspoon peeled, grated fresh ginger
Seasoning and Dressing:
- 2 tablespoons good olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon white sesame seeds, toasted
- ½ cup vegetable oil
- ¼ cup good apple cider vinegar
- 3 tablespoons soy sauce
- 1 ½ tablespoons dark sesame oil
- ½ tablespoon honey
- ½ tablespoon sesame seeds, toasted
- ¼ cup smooth peanut butter
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), ensuring the rack is positioned in the center for even cooking.
- Arrange chicken breasts on a rimmed baking sheet, ensuring they are not touching. Massage each breast with extra virgin olive oil, then generously sprinkle with kosher salt and freshly ground black pepper to enhance flavor penetration.
- Roast the chicken for 35 to 40 minutes, or until a meat thermometer inserted into the thickest part reads 165 degrees Fahrenheit (74 degrees Celsius), guaranteeing safe and juicy meat.
- Transfer chicken from the oven and allow to rest for 10 minutes, which helps retain moisture. Using two forks, carefully shred the meat into uniform bite-sized pieces, discarding skin and bones.
- Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Add fresh asparagus and blanch for 3 to 5 minutes until vibrant green and crisp-tender.
- Immediately plunge blanched asparagus into an ice water bath to halt cooking and preserve their bright color and crisp texture. Drain thoroughly and pat dry with paper towels.
- In a spacious mixing bowl, combine shredded chicken, blanched asparagus, and thinly sliced bell peppers, creating a colorful and textural base.
- Whisk together dressing ingredients until smooth and well-integrated, ensuring no separate oil or vinegar layers remain.
- Drizzle dressing over the salad mixture, gently tossing to ensure every ingredient is evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
- Garnish with thinly sliced green onions and toasted sesame seeds. Serve chilled or at ambient temperature for a refreshing and nutritious meal.
Notes
- Chill the salad for at least 15-20 minutes before serving to let the flavors meld and develop a more intense taste profile.
- Adjust the dressing seasonings carefully, tasting as you go to balance the soy sauce, sesame oil, and rice vinegar perfectly.
- Gently toast sesame seeds in a dry skillet until fragrant and golden, releasing their nutty flavor and adding a delightful crunch.
- Cook chicken precisely to 165°F (74°C), checking with a meat thermometer to ensure it remains juicy and tender.
- Prep ingredients ahead of time for a quick and easy assembly when you’re ready to enjoy the salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 6
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 47 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 100 mg