1 author: Barefoot Contessa Parties!, 2001
2 directions: 'Preheat oven to 350F.
5 Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle
6 liberally with salt and pepper. Roast for 35 to 40 min., until the chicken is
7 just cooked. Set aside until cool enough to handle. Remove the meat from the
8 bones, discard the skin, and shred the chicken in large bite-sized pieces.
11 Blanch the asparagus in a pot of boiling salted water for 3 to 5 min. until crisp-tender. Plunge
12 into ice water to stop the cooking. Drain. Cut the peppers in strips about the
13 size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers
17 Whisk together all of the ingredients for the dressing and pour over the chicken
18 and vegetables. Add the scallions and sesame seeds and season to taste. Serve
19 cold or at room temperature.'
27 name: Chicken Breasts (bone-in, skin on)
48 name: Freshly ground black pepper
55 name: Asparagus, ends removed, and cut in thirds diagonally
62 name: Red Bell pepper, cored and seeded
69 name: Onions (white and green parts), sliced diagonally
76 name: White Sesame Seeds, toasted
92 name: good Apple Cider Vinegar
106 name: Dark Sesame Oil
127 name: peeled, grated fresh Ginger
134 name: Sesame Seeds, toasted
141 name: smooth peanut butter
155 name: freshly ground black pepper
157 name: For the dressing
158 name: Chinese Chicken Salad