Chinese Chicken Salad

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My Kitchen in the Rockies


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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

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

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