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Chinese Chicken Salad

kept byahasver
recipe byezrapoundcake.com
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Ingredients: 

Serves 12

4 SPLIT CHICKEN BREASTS (BONE-IN, SKIN-ON)
OLIVE OIL
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1/2 POUND SNOW PEAS (OR ASPARAGUS, SLICED INTO THIRDS)
1 RED BELL PEPPER, THINLY SLICED
2 SCALLIONS, SLICED DIAGONALLY
1 TABLESPOON SESAME SEEDS, TOASTED
Dressing:
1/2 CUP VEGETABLE OIL
1/4 CUP RICE WINE VINEGAR (OR 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
UP TO 1/4 CUP SMOOTH PEANUT BUTTER
2 TEASPOONS KOSHER SALT
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER


 

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