This recipe is adapted from an Ina Garten Chinese Chicken Salad recipe to accommodate what we had on hand, to contain less fat (not because of calories, but just because the texture was too oily), and to include less salt (again, the original recipe was overpoweringly salty). If you don’t like using peanut butter, you could certainly substitute any other nut butter.
This is a quick and easy weeknight recipe for us. It’s great cold, and if you’re in a hurry and your chicken doesn’t cool all the way down, it’s great warm too. I put the leftover bit in the fridge for my lunch tomorrow. It keeps very well for another day or two, and it will be delicious on toasted bread with spring greens to cushion it.
We have always put this over a big green salad because it’s a main dish, a protein, and a dressing all in one. Served with a bowl of watermelon chunks on the side, it’s just about the perfect hot summer night meal!
Chinese Chicken Salad
- 1 lb. chicken thighs, boneless and skinless
- 1/2 lb. asparagus, ends removed, and cut in thirds diagonally
- 1 red bell pepper, cored and seeded
- 2 scallions (white and green parts), sliced diagonally
- 1 T white sesame seeds, toasted
- 1/4 c. extra virgin olive oil
- 1/4 c. Bragg’s apple cider vinegar
- 2 T. low-sodium tamari
- 1-1/2 T. toasted sesame oil
- 1/2 T. honey
- 1 clove garlic, minced
- 1/4 t. powdered ginger
- 1/2 T. sesame seeds, toasted
- 1/4 c. natural nut butter
- 1 t. sea salt
- 1/2 t. freshly ground black pepper
Grill the chicken ahead of time or set aside freshly grilled chicken until cool enough to handle. Shred the chicken in large bite-sized pieces.
Steam the asparagus for 3 to 5 minutes until crisp-tender. Rinse under cold water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, 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 cold or at room temperature.
Shared on Food Renegade’s Fight Back Friday