re: Weekday dinners - Go to Dishes

I like to make this Chinese Chicken Salad on Sunday evening and have plenty leftover for lunch during the week.

8 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted

For the dressing:
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 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter (I use a cup)
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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 maybe longer, 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.