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Recipe Repost-Peanut Sesame Chicken Salad

Posted on February 19th, 2015 | Posted in Main Course, Recipes, Salad

Peanut Sesame Chicken (1 of 1)

This recipe was given to me by a friend who has quite possibly the ultimate recipe collection. I was honored that she was willing to share it with me. I made it for the very first time for my sister’s baby shower. It was an easy dish to make ahead of time and sit out for guests to enjoy. I have since made it as a meal to deliver to friends who have just had babies. It remains a crowd pleaser and the extra dressing tastes good on everything!

Yield 8-12 Servings
4 pounds Tyson Fajita Chicken Strips (553011, 1/10#)
olive oil (992055, 4/3LTR)
salt (991862, 50#)
ground black pepper (CQP065, QT)
2 1/2 pounds asparagus, trimmed, cut into thirds diagonally (00070, 11#)
2 red bell peppers, cored and seeded (05580, 100/2.6OZ)
4 scallions, white and green parts, sliced diagonally (01008, 48CT)
2 tablespoons toasted sesame seeds (CQS052, QT)

1 cup vegetable oil (992065, 6/1GAL)
1/4 cup apple cider vinegar (991958, 4/1GAL)
1/3 cup soy sauce (991679, 4/1GAL)
3 tablespoons sesame oil (992008, GAL)
1 tablespoon honey (991621, 6/3#)
2 garlic cloves, minced (02616, 4/5#) or 1/4 teaspoon garlic powder (CQG028, QT)
1/4 teaspoon ground ginger (CQG069, QT)
1 tablespoon toasted sesame seeds (CQS052,QT)
1/2 cup peanut butter (991596, 5#, Golbon)
1 teaspoon salt (991862, 50#)
1 teaspoon ground black pepper (CQP065, QT)

Defrost chicken strips and cut into bite size pieces.

Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.

Whisk together all of the dressing  ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste. Serve cold or hot with rice.

Recipe adapted from the Kitchen of Rebecca Jans

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