Barefoot Chinese Chicken Salad Recipe

Name: Barefoot Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken breast halves (bone in, skin on); olive oil; kosher salt; fresh ground black pepper; 1 lb asparagus, ends removed,cut into thirds diagonally; 2 red bell peppers, cored and seeded; 4 scallions, sliced diagonally (white and green parts); 2 tablespoons sesame seeds, toasted; For the Dressing; 1 cup vegetable oil; 1/4 cup good apple cider vinegar; 1/3 cup soy sauce; 3 tablespoons dark sesame oil; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon peeled grated fresh ginger; 1 tablespoon sesame seeds, toasted; 1/2 cup smooth peanut butter; 4 teaspoons kosher salt; 1 teaspoon fresh ground black pepper

Servings: persons

8 chicken breast halves (bone in, skin on)
olive oil
kosher salt
fresh ground black pepper
1 lb asparagus, ends removed,cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions, sliced diagonally (white and green parts)
2 tablespoons sesame seeds, toasted
For the Dressing
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon peeled grated fresh ginger
1 tablespoon sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon fresh ground black pepper

1
Preheat the oven to 350 degrees.
2
Place the chicken breasts on a sheet pan and rub the skin with olive oil.
3
Sprinkle liberally with salt and pepper.
4
Roast for 35 to 40 minutes, until the chicken is just cooked.
5
Set aside until cool enough to handle.
6
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
7
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender.
8
Plunge into ice water to stop the cooking.
9
Drain.
10
Cut the peppers into strips about the size of the asparagus pieces.
11
Combine the shredded chicken, asparagus, and peppers in a large bowl.
12
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
13
Add the scallions and sesame seeds and season to taste.
14
Serve cold or at room temperature.

1268

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 chicken breast halves (bone in, skin on), olive oil, kosher salt, fresh ground black pepper, and more.

Yes, Barefoot Chinese Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Barefoot Chinese Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions