This is a revisit to an old favorite. I made this again the other night, and took a new photo. It’s still delicious. Summer wouldn’t be summer without making this salad!
Hoorah! I have found another amazing no-fuss chicken salad that we can happily eat for days (see this post for another recipe). It’s The Barefoot Contessa’s Chinese Chicken Salad, from her book Parties. I’ve made a few of her recipes before and they never fail to wow me. This one will please a crowd or give you to take-to-work leftovers during the week. Though she suggests roasting your own chicken breasts (eight of them, bone in) it was too hot and muggy for oven-action last weekend. Instead, I bought a ready-cooked roasted chicken from the grocery store and halfed her recipes (instead of serving 12, ours served 6). We also added a little pasta and fresh off-the-cob corn in the end (yum!) — two welcome additions. The dressing was easy enough, made from things I had in my pantry like apple cider vinegar, sesame oil, peanut butter and fresh ginger. Fresh asparagus and red bell peppers gave it a little crunch. Tastes great either at room temperature or cold. Click here to see the whole recipe.