My husband loves when chicken is involved in dinner. We tend to roast or boil chicken, and then use the meat in soups or salads. So someone needs to pick the meat from the carcasses. So that someone is my husband. He would never, ever, give up that job.
Chilled Peanut Chicken Salad
1/2 cup neutral flavored oil
1/3 cup unfiltered apple cider vinegar
2 tablespoons gluten free soy sauce
1 tablespoon toasted sesame oil
1/2 tablespoon honey
1/2 teaspoon ginger, minced
1/4 cup chunky peanut butter
Lettuce leaves, romaine or red
2 cups (approximate) roasted chicken
1/2 lbs asparagus, trimmed and chopped into bite-sized pieces
1 red bell pepper, trimmed and sliced.
For the dressing:
1. Mix! Easy!
For the salad:
1. Steam the asparagus. Fill a pot with a small amount of water, and steam the asparagus in a steamer basket until the asparagus is just crisp tender. The asparagus will turn a bright green when it is done.
2. Mix chicken, asparagus and red pepper, and pour the dressing over.
3. Arrange lettuce on plates and place the salad on top.