This is a great salad for those participating in a CSA (Community Supported Agriculture) because it uses lots of veggies that are currently in season. As the summer continues, make adjustments to this salad according to your CSA box.
Recipe is adapted from Barefoot Contessa. Recommended by Krista Kohls, RD, CD, Meriter Registered Dietitian
Makes: 12 servings
4 split chicken breasts (bone-in, skin-on) or one purchased rotisserie chicken (using edamame instead of chicken is a good substitute to make this salad vegetarian)
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
Salad turnips or radishes cut to bite sized pieces
Chinese cabbage or any type of lettuce
1 tablespoon sesame seeds, toasted (or raw works too)
Cilantro or parsley, handfull, chopped (both are optional)
1/2 cup vegetable or canola oil
1/4 cup apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted (or raw works too)
1/4 cup natural peanut butter
Salt to taste
1/2 teaspoon fresh ground black pepper
1. Preheat oven to 350 degrees F.
2. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle with some salt and pepper. Roast for 35-40 minutes, until the chicken is 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.
3. Blanch the asparagus in a pot of boiling water for 3-5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, peppers, turnips, cabbage (or lettuce) in a large bowl.
4. 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.