Barefoot! Asian Chicken Salad
First of all, I want to thank McKenzie, of Kenzie’s Kitchen for choosing this recipe. Occasionally I get stuck in a rut with my recipes. I find a particular flavor combination that I like and I don’t want to try anything else knowing I’ll be disappointed.
I reluctantly checked the pantry for all of my Asian staples and set out for the remaining ingredients to throw this dish together. I debated using ground chicken because I was making the salad to be a lettuce wrap dinner but ended up growling at the meat grinder in laziness. I cut up the chicken breasts into small pieces and actually sauteed them with a little olive oil in a skillet.
To the dressing, I stayed true for the most part swapping just a couple ingredients to make the flavor more powerful. I used rice wine vinegar instead of the cider vinegar which cut the vinegar flavor considerably. I also swapped vegetable oil for olive oil and reduced the amount to 2 T. To make up for the moisture, I added about 1/4 c coconut milk.
To say we loved this dish is an understatement. I made it right after work, planning on mixing it all together and going to kick-boxing but instead ended up taking a call from one of my best friends and chatting away for a couple hours. The dish only got better as the time went on. We wrapped it in iceburg lettuce and devoured it as lettuce wraps at 9:00. It was perfect. Find the original recipe at FoodNetwork or in Barefoot Contessa Parties!
I’m sorry McKenzie. You were right, I was wrong.
Chinese Asian Chicken Salad
Adapted from Ina Garten, The Barefoot Contessa
4 boneless, skinless chicken breats cut into 1/2″ pieces
1 T olive oil
Salt & Pepper
1 lb asparagus
2 red bell peppers, cut into 1/2″ pieces
For the dressing:
2 T olive oil
3 T rice wine vinegar
3 T Tamari (dark soy sauce)
1 T sesame oil
1 T honey
1 clove garlic, grated with microplane
1/2″ ginger, grated with microplane
1 T toasted sesame seeds
1/4 c peanut butter
1/4 c coconut milk
1/2 T crushed red pepper flakes
1 head iceburg lettuce (or any other sturdy lettuce)
2 scallions, sliced for garnish
Bring a large pot of salted water to a boil. Prepare a large bowl of ice water and set aside. Blanch the asparagus for about 30 seconds (any longer and it’d be over cooked for us). Immediately put the asparagus into the ice water bath to shock it. Remove to a cutting board and cut into 1″ pieces.
In a large skillet, preheat 1 T olive oil over medium heat. Saute the chicken pieces until browned. Season with salt and pepper, remove from heat.
In a large bowl, whisk together all dressing ingredients. Once thickened, add the veggies and chicken and stir to combine. Garnish with sliced scallions.
That’s it! This was one of the fastest dishes I’ve ever prepared from The Contessa… it was also one of the most fabulous!