Chinese Chicken Salad

April 9th, 2009

It is Barefoot Blogger Thursday and today’s recipe was chosen by McKenzie of Kenzie’s Kitchen. Visit her blog to see the changes she made to this delicious dish. I have to say, I thoroughly loved making this chicken salad. What’s not to like about succulent chicken, fresh asparagus, red pepper strips and scallions in a tasty sesame, peanut dressing. And I enjoyed doing it in my Lake Lure kitchen.

It has taken us awhile to get the computers up and running. Reception is not good here in the mountains. Our original computer port was in the garage apartment up the hill from the cottage. We have been staying there while much of the construction has been going on. Now that we have moved permanently to the cottage, everything had to be dismantled and brought down the hill. I am not technically inclined, so I waited patiently (Ha!) while David cussed and wired. I took the time to sit on the deck and enjoy the beautiful Spring display all around me. Florida is wonderful, but the soft greens, pinks and whites of a changing landscape are breathtaking. Here is a view out the sliding doors to the water.

I did make a few changes to the recipe. After reading so many reviewers who said the chicken salad was too salty, I added just a pinch instead of the 4 teaspoons called for. Also I used 3 boneless skinless chicken breasts because that is what I had and there were just the two of us. I also halved the dressing and cut back on the peanut butter. The changes worked perfectly and we enjoyed a lovely lunch on a warming Spring day. Thank you McKenzie for the perfect choice of Ina’s recipe.


8 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted

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

Preheat the oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.

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. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Printable recipe

14 responses to “Chinese Chicken Salad”

  1. Welcome back to NC! Today the weather was just beautiful, but two days ago we had snow flurries! Your pink geraniums looks wonderful on your deck. I grew up on a lake in Michigan and I really miss seeing the water. Though we do have a nice mountain view.

    Your chicken salad sounds great. I am saving this recipe. Did you see the paella recipe I had on my blog? It turned out great.

    Hope to get together soon…let me know when you get all settled.

  2. Penny says:

    Penny, I just looked at your paella recipe and it looks perfect! Don’t you like the way this dish presents itself? I bought a paella pan years ago and still make the dish occasionally. Your recipe is a good update and I will definetly make it. It is good to be back. We have had computer problems but I think they are over. The lake is restorative. Look forward to seeing you.

  3. Glad to here you’re getting settled back in the mountains!

    I can’t wait to try this salad with the changes you made. It looks fantastic!

  4. Kanella says:

    Oh your pictures look great and I love your serving dish.

  5. Breathtaking view and LOL about “waiting patiently.”

    Recipe looks delish! Definitely something I’d try. This is going on my to-do-someday list. Thanks for sharing a great post.

  6. Welcome home Penny. Glad you are back with us in the mountains. Did you get the Monday snow? We did. Crazy day – snowed, melted, snowed, melted – on and off all day.
    Your Chinese Chicken Salad looks terrific. I’ve made it in the past and it’s a colorful salad and tasty too. I’ve noticed that a lot of people think Ina uses too much salt. Personally I don’t normally pay much attention to how much salt recipes say use – I just salt and taste as I go. I originally thought it was a sloppy habit of mine but now I’m beginning to find it works much better for us because salt is a matter of ones taste.
    I appreciate your frustration of computer installations. Looks like you have it under control. Glad you are back up in the mountains with us.

  7. I thought this was a really tasty recipe, and I loved the peanut sauce as a dressing for chicken salad.

  8. Tammy says:

    Beautiful salad! Mountains…cottage….deck…it sounds like a paradise. Glad you’ve got your computer up and running. I always look forward to reading your posts.

  9. Todd M says:

    I have a nice view from my kitchen – but not that nice – and nothing flowering here in MN yet. This was a really good recipe – loved the peanut dressing.

  10. BMK says:

    Great presentation. What a gorgeous serving dish! Can’t wait to make this one next week.

  11. I didn’t care for this much but yours looks very good. Next time you make it we’ll come give it a try.

  12. girlichef says:

    yes…obsessed is a good word 🙂 I actually contemplated making this dish (which looks so delicious, btw) amidst all the boxes, but decided I’d have to make it a little late!

  13. Peggy says:

    Your beautiful salad puts mine to shame. Glad you liked this!

  14. Leslie says:

    I bet this was much better the way you made it. Sounds delish!

    And I LOVE your kitchen!!

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