Ingredients
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8
-
-
-
-
1
-
2
-
4
-
2
-
-
1
-
-
-
-
-
Directions
Barefoot Chinese Chicken Salad, Another fabulous recipe from the Barefoot Contessa, Ina Garten., We loved this salad. Its summer and I’m on the lookout for different salads for dinner. DH and I loved this as is but DD#2 and DS both thought it had too much asparagus. They both like asparagus so not sure where this came from. I still gave it 5 stars because they still liked the salad. I plan on making this a few more times this summer. Thank you for sharing., Delicious! used Napa Cabbage instead of asparagus, and added chopped mint and slivered almonds. This is a keeper! Easy to make.
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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees. |
|
2
Done
|
Place the Chicken Breasts on a Sheet Pan and Rub the Skin With Olive Oil. |
|
3
Done
|
Sprinkle Liberally With Salt and Pepper. |
|
4
Done
|
Roast For 35 to 40 Minutes, Until the Chicken Is Just Cooked. |
|
5
Done
|
Set Aside Until Cool Enough to Handle. |
|
6
Done
|
Remove the Meat from the Bones, Discard the Skin, and Shred the Chicken in Large, Bite-Sized Pieces. |
|
7
Done
|
Blanch the Asparagus in a Pot of Boiling Salted Water For 3 to 5 Minutes, Until Crisp-Tender. |
|
8
Done
|
Plunge Into Ice Water to Stop the Cooking. |
|
9
Done
|
Drain. |
|
10
Done
|
Cut the Peppers Into Strips About the Size of the Asparagus Pieces. |
