Chinese Chicken Salad From Barefoot Contessa Recipes

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BAREFOOT CHINESE CHICKEN SALAD



Barefoot Chinese Chicken Salad image

Make and share this Barefoot Chinese Chicken Salad recipe from Food.com.

Provided by Miraklegirl

Categories     One Dish Meal

Time 55m

Yield 12 serving(s)

Number Of Ingredients 19

8 chicken breast halves (bone in, skin on)
olive oil
kosher salt
fresh ground black pepper
1 lb asparagus, ends removed,cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions, sliced diagonally (white and green parts)
2 tablespoons sesame seeds, toasted
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon peeled grated fresh ginger
1 tablespoon sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil.
  • Sprinkle liberally with salt and pepper.
  • Roast for 35 to 40 minutes, until the chicken is just cooked.
  • Set aside until cool enough to handle.
  • Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
  • Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender.
  • Plunge into ice water to stop the cooking.
  • Drain.
  • Cut the peppers into strips about the size of the asparagus pieces.
  • Combine the shredded 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.

CHICKEN SALAD CONTESSA



Chicken Salad Contessa image

Provided by Ina Garten

Categories     main-dish

Yield 2 servings

Number Of Ingredients 10

2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
  • When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
  • Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
  • For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
  • Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

CHINESE CHICKEN SALAD FROM BAREFOOT CONTESSA



CHINESE CHICKEN SALAD FROM BAREFOOT CONTESSA image

Categories     Chicken

Number Of Ingredients 20

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice 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.

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