Salade de poulet chinoise d'Ina Garten

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Ingrédients

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4 boneless, skinless chicken breasts Olive oil Kosher salt Freshly ground black pepper 1/2 pound snow peas, trimmed 1 red bell pepper, julienned 1 yellow bell pepper, julienned 2 carrots, julienned 2 scallions, thinly sliced 1 tablespoon white sesame seeds, toasted

Étape 1

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Begin by preheating your oven to 350°F. Rub the chicken breasts with a drizzle of olive oil, then season with salt and pepper. Place the seasoned chicken on a baking sheet and roast in the preheated oven for 35 to 40 minutes, Once cooked, allow the chicken to cool before shredding it into bite-sized pieces.

Étape 2

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While the chicken is roasting, bring a pot of salted water to a rolling boil. add the snow peas and cook for just 1 minute to maintain their crisp texture. Quickly drain the peas and transfer them to a bowl of ice water to halt the cooking process. Drain the cooled peas once more and set them aside.

Étape 3

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Now, In a separate small bowl, whisk together the soy sauce, fragrant sesame oil, tangy rice vinegar, sweet honey, freshly grated ginger, minced garlic, zesty Dijon mustard, and a pinch of crushed red pepper if you want some spicy hit. Blend these ingredients until they form a cohesive dressing.