Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Soups, Salads & Sides • A family favorite

2020 Cookbook

Chinese Chicken Salad Recipe

Recipe by Braxton Allred

Heat
See method
Time
3–5 min
Makes
Not recorded

This is a family favorite and a good party salad. If asparagus is not in season, I have substituted tender green beans. The salad dressing is generous and the leftovers make a great dressing for fresh cucumbers the next day or another day.

01

Ingredients

  • 6 Chicken breasts, cooked and cubed
  • 2 lbs asparagus, ends removed,cut into thirds diagonally
  • 2 Colored bell peppers, cored and seeded, I like red and orange
  • Garnish: 2 tablespoons sesame seeds, toasted (optional), 3-4 green onions, chopped (green and white parts)

02

Method

  1. 01

    For the Dressing 1 cup vegetable oil 1/4 cup apple cider vinegar 1/3 cup soy sauce 3 tablespoons dark sesame oil 4 tablespoons honey 2 cloves garlic, minced 1 teaspoon peeled grated fresh ginger 1 tablespoon sesame seeds, toasted 1/2 cup smooth peanut butter 1 1⁄2 teaspoons salt 1 teaspoon freshly ground black pepper

  2. 02

    *Cook chicken as desired (bake or boil but don’t dry it out!) Cube. 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 well. Cut the raw peppers into strips about the size of the asparagus pieces.Combine the shredded chicken, asparagus, and peppers in a large bowl.

  3. 03

    Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. (I didn’t use quite all the dressing last time, but you can see how it goes)

  4. 04

    Add and toss OR garnish with the sesame seeds and green onions. Season to taste.

  5. 05

    Serve cold or at room temperature.