Wednesday, August 24, 2011

Chinese Chicken Salad

Chinese Chicken Salad



2 split chicken breasts – grilled, cooled and chopped

1 bunch asparagus – trimmed and cut into 1 ½ inch pieces

2 carrots - cut in matchsticks

1 red bell pepper – seeded and cut into strips

1 cup snow peas

4 ounces dry pasta

2 scallions – white and green parts, sliced diagonally

1 Tablespoon white sesame seeds, toasted


¼ cup vegetable oil

1 Tablespoon apple cider vinegar

1 ½ Tablespoons soy sauce

1 Tablespoon sesame oil

1 teaspoon honey

1 garlic clove – minced

½ teaspoon fresh ginger – grated

1 teaspoon white sesame seeds, toasted

2 Tablespoons smooth peanut butter

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper


  1. Grill, cool and chop the chicken breasts.
  2. Cook spaghetti according to package directions, in the last minute through in the carrots and asparagus. Drain and rinse with cold water until cool.
  3. Combine the chopped chicken, snow peas, peppers, cooled pasta, asparagus and carrots.
  4. Whisk together the dressing ingredients and pour over the salad.
  5. Add the scallions and sesame seeds and season to taste.
  6. Serve cold or at room temperature.

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