Packed with a peanutty, Asian flavor, this salad has a colorful crunch thats great as a weekend lunch or light dinner.
|Asparagus bundle||1 (trimmed and cut into thirds)|
|Red bell pepper||1 , sliced|
|Scallions||2 , thinly sliced|
|Vegetable oil||1/2 Cup (8 tbs)|
|Apple cider vinegar||2 Tablespoon|
|Soy sauce||3 Tablespoon|
|Dark sesame oil||1 1/2 Tablespoon|
|Honey||1 1/2 Teaspoon|
|Garlic clove||1 , minced|
|Grated fresh ginger||1 Teaspoon|
|White sesame seeds||1 1/2 Tablespoon , toasted|
|Smooth peanut butter||1/4 Cup (4 tbs)|
|Kosher salt||1 Teaspoon|
|Black pepper||1/2 Teaspoon|
|Rotisserie chicken||1 (pulled apart into bite|
|Mixed baby lettuce||1 Bunch (100 gm)|
Bring a large pot of salted water to a boil.
Add the asparagus to the water and cook until the asparagus spears are bright green and tender, about 4-5 minutes.
When asparagus is cooked, submerge into a bowl of ice water to stop the cooking of the asparagus. Drain and set aside.
Make the dressing by whisking together the vegetable oil, vinegar, soy sauce, dark sesame oil, honey, garlic, ginger, sesame seeds, peanut butter, salt and black pepper. At first, it may look separated, but keep whisking and the peanut butter will mix in completely.
In a large bowl, add the chicken, asparagus, red peppers, scallions, and dressing, and toss well.
Place the lettuce on a large serving platter, and pile the chicken mixture on top.