Prep Time: 20 min
Cook Time: 40 min
Serves: 12 servings

Ingredients:

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

For the dressing:

1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:

Preheat the oven to 350 degrees F.

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.

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

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Previous Recipes:
2012
January 2012 - Reuben Soup
February 2012 - Tagliatelle pasta a la Bolognese
March 2012 - Parmesan Biscuits
April 2012 - Chinese Chicken Salad
May 2012 - Grilled Walleye Pike & Jumbo Prawns in Saffron Fennel Broth with Fried Greens
June 2012 - Summer Beef Salad
July 2012 - Mussels with Saffron and Mustard
August 2012 - Mini Chicken and Mango Tostadas
September 2012 - Great BBQ Ribs
October 2012 - Capellini with Shrimp and Creamy Tomato Sauce
November 2012 - Salmon with Lentils and Mustard-Herb Butter
December 2012 - Venison Tenderloin with Madeira Green Peppercorn Sauce

2011
January 2011 - St. James Wild Rice Soup
February 2011 - Cured Salmon with Mustard Sauce
March 2011 - Butternut Squash Bisque
April 2011 - Banana Dressing
May 2011 - Strawberry Vinaigrette
June 2011 - Summer Caesar Dressing
July 2011 - Chipotle Ketchup
August 2011 - Hummus
September 2011 - Steak Sauce
October 2011 - Thank You Cookies
November 2011 - Town Talk Diner - Brat Burger
December 2011 - Tomato Jam