Ingredients
Chicken
- 8 split breasts on bone and with skin
- Olive oil
- Kosher salt
- Black pepper
Vegetables
- 1 lb asparagus, ends removed then cut in thirds
- 2 red bell peppers, cored & seeded, cut julienne
- 4 scallions sliced
- ½ pea pods, cut julienne (optional)
Dressing
- 1 c vegetable oil
- ¼ c apple cider vinegar
- ½ c soy sauce
- 3 tbsp dark sesame oil
- 3 tbsp honey
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- 1 tbsp sesame seeds, toasted
- ½ c smooth peanut butter
- 4 tsp kosher salt
- 1 t black pepper
Instructions
- Place chicken breast on pan, rub generously with olive oil, sprinkle with salt and pepper. Bake in oven at 350°. After cooling, cut up in bite-size pieces.
- Blanch asparagus for 3-5 minutes and then remove them to ice water bath. Drain.
- Mix with the rest of the vegetables and chicken.
- Toast 2-3 tbsp of white sesame seeds in a skillet until browned, turning to keep from burning
- Mix ingredients for dressing and pour over all ingredients.
- Sprinkle with remaining sesame seeds.