Ingredients
2chicken breasts,(or 2 cups shredded cooked chicken)
peanut oil
kosher salt and pepper
⅓cuprice vinegar,unseasoned
¼cupsoy sauce
3½tbsphoney
¼cupAsian/toasted sesame oil
⅓cuppeanut oil
3clovesgarlic,peeled and roughly chopped
1½inchsquare piece fresh ginger,peeled and roughly chopped
4romaine lettuce hearts,chopped, (or use a combination of and Napa cabbage)
1red bell pepper,thinly sliced
2scallions,thinly sliced
½cupcarrots,grated
¼cupfresh cilantro,chopped
⅓cupsalted cashews,or peanuts
Preparation
Preheat the oven to 350 degrees F and set an oven rack in the middle position.
Place the chicken breasts on a foil lined sheet pan. Rub the skin with oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked and juices run clear. Set aside until cool enough to handle.
In the meantime, make the dressing. Combine all of the ingredients in a blender or food processor and blend until smooth.
Combine the salad ingredients in a large bowl. Remove the skin from the cooked chicken breasts and slice into bite-size pieces; add to salad bowl.
Add dressing, little by little, and toss to combine. Taste and adjust seasoning if necessary. Serve immediately.
