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CHINESE CHICKEN SALAD

"A brunch must have"

INGREDIENTS

DRESSING

  • 1/3 Cup Vegetable Oil

  • 1/4 Cup Apple Cider Vinegar

  • 1/3 Cup Soy Sauce

  • 3 Tbsp Sesame Oil

  • 1 Tbsp Honey

  • 2 Tbsp Sugar

  • 2 Garlic cloves, minced

  • 1 Tbsp ginger, minced

  • 4 Tsp salt

  • 1 Tsp pepper

SALAD

  • 6-8 Cooked Chicken breasts, chopped

  • 2 Red bell peppers

  • 1 lb Asparagus, blanched, (I have a trick)

  • 4 Green onions (the white part)

  • 1 Tbsp Sesame Seeds

 

DIRECTIONS

Boil your chicken. When it is close to finished, toss your chopped asparagus in the pot for a quick 2-3 minute hot bath, (depending upon the girth of the asparagus.)  With a slotted spoon, pull the asparagus out and into a colander. Top them with ice and run a slow stream of cold water over them to cool them quickly and keep their crispness.  When your chicken is cooked, I like to dump the boiled chicken breasts it in my stand mixer with a bread food and have it shred the chicken.  While it is shredding, chop your bell pepper and mix it with the asparagus in a bowl.  Add the shredded chicken and top with green onions and sesame seeds.

In another bowl, with a spout if you have it, mix all the dressing ingredients with a whisk.

Pour over your chicken mixture and serve!