Perfect for summer, this cold salad makes for a satisfying yet light and refreshing meal. As an added bonus, the sauce makes for a great dip for veggies!
- 4 split chicken breasts (bone-in, skin-on)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 lb snow or sugar snap peas
- 1 red bell pepper, cored and seeded
- 1 bunch scallions (white and green parts), sliced diagonally
- 1 T white sesame seeds, toasted
- 1/4 C good apple cider vinegar
- 3 T soy sauce
- 1 1/2 T dark sesame oil
- 1/2 T honey
- 1 clove garlic, minced
- 1/2 tsp peeled, grated fresh ginger
- 1/2 T sesame seeds, toasted
- 1/4 C smooth peanut butter
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
1.) Preheat the oven to 350 degrees F.
2.) Place the chicken breasts on a sheet pan and rub with 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.
3.) Cut the peppers in strips about the size of the snow peas. Combine the cut chicken, snow peas, and peppers in a large bowl.
4.) Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables, toss to coat. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.