Asian Chicken Salad

TheFoodChannel's picture

Aug. 15, 2015

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.


Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 8