Recipes
Log in to your
Honey Club Account
 
Username
 
Password
 
Remember me
 
 
If you've registered with your Facebook account, you can log in via Facebook.
 
Register for the Honey Club
 
 
= required
First name
 
Last name
 
Choose a username
 
Password
 
Retype Password
 
Email
 
Address
 
Address line 2
 
Zip
 
Telephone
 
 
I agree to receive monthly emails featuring seasonal recipes, offers and information.
 
 
 
Connect your account to your Facebook profile for more honey fun!
(Sue Bee will never store your Facebook username or password)
Forgot your password?
 

Enter your email address and we'll send you a link to reset your password.

Your Email Address:
 

If you don't have access to the Email account associated with your Honey Club membership click here to submit a help request on our contact form.

Barefoot Chinese Chicken Salad
 

Share this recipe via Email
 
Subject: Barefoot Chinese Chicken Salad

Your Email Address:
 
Recipient's Email Address:
 
Additional Message:
Barefoot Chinese Chicken Salad
Prep Time: 15 min
Cook Time: 55 min
Servings: SERVES 12
Ingredients
1 tablespoon Sue Bee Honey
8 chicken breast halves
4 teaspoons kosher salt
1/2 cup smooth peanut butter
1 tablespoon sesame seed
1 teaspoon peeled grated fresh ginger
2 cloves garlic
3 tablespoons dark sesame oil
1/3 cup soy sauce
1/4 cup good apple cider vinegar
1 cup vegetable oil
2 tablespoons sesame seeds
4 scallions
2 red bell peppers
1 lb asparagus
fresh ground black pepper fresh ground black pepper
kosher salt kosher salt
olive oil olive oil
1 teaspoon fresh ground black pepper
Directions
  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.

Reviews
There are no reviews yet for this recipe.