ORIENTAL CHICKEN SALAD

Ingredients :

4 halved chicken breasts (8 pieces) with bone and skin

Olive oil

Salt

Pepper

1 lb (500 g) asparagus, ends removed, cut diagonally

2 red peppers, seeded and deveined, cut in strips

5 green onions, white and green part, chopped

2 tablespoons sesame seeds, toasted

Dressing:

1 cup vegetable oil

¼ cup white vinegar

1/3 cup soy sauce

3 tablespoons sesame oil

1 teaspoon fresh ginger, peeled and grated

1 cup honey

2 garlic cloves, finely chopped

1 tablespoon sesame seeds, toasted *

½ cup peanut butter

Salt

1 teaspoon black pepper

Preparation:

Preheat oven to 350°F (180°C).

Rub chicken skins with olive oil and season with salt and pepper. Place chicken breasts on a sheet pan and roast in oven for 40 minutes or until chicken breasts are tender. Set aside until cool.

Remove meat form bone and skins and cut chicken meat in medium size pieces.

Cook asparagus in boiling salted water for 4 minutes or until just cook. Drain and plunge them into iced water to stop the cooking.

Combine chicken pieces, asparagus, peppers and sesame seeds in a salad bowl.

Dressing:
Blend or whisk all ingredients together.

Pour over chicken salad and combine. Add green onion and toasted sesame seeds. Season to taste.

* To toast sesame seeds, place them in a skillet over medium heat and cook stirring for 5 minutes approximately o until browned.

8 – 10 servings

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