Crisp and colorful vegetables, crunchy cashews, and roasted chicken in a punchy sesame ginger vinaigrette make a light yet satisfying summer meal. Though the recipe looks long, it's actually easy to make, especially if you use leftover or rotisserie chicken.
- For the Chicken:
- 2 bone-in, skin-on chicken breasts (or 2 cups shredded cooked chicken)
- 1 tablespoon peanut oil
- Kosher salt and pepper
- For the Dressing:
- 1/3 cup unseasoned rice vinegar
- 1/4 cup soy sauce
- 3-1/2 tablespoons honey
- 1/4 cup sesame oil
- 1/3 cup peanut oil
- 3 medium cloves garlic, peeled and roughly chopped (about 1 tablespoon)
- 1 1/2 inch square piece fresh ginger, peeled and roughly chopped
- For the Salad:
- 4 to 5 romaine lettuce hearts, chopped
- 1 red bell pepper, thinly sliced
- 2 scallions, white and green parts, thinly sliced
- 1/2 cup grated carrots, from 2 carrots
- 1/4 cup chopped fresh cilantro
- 1/3 cup salted cashews or peanuts
Adjust oven rack to center position and preheat the oven to 350°F. Place the chicken breasts on a foil lined sheet pan. Rub the skin with 1 tablespoon 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.
Meanwhile, make the dressing. Combine vinegar, soy sauce, honey, sesame oil, 1/3 cup peanut oil, garlic, and ginger. Blend in blender until homogenous.
When chicken is cool enough to handle, remove the skin and discard. Slice or shred meat into bite-size pieces. Combine chicken, lettuce, bell peppers, scallions, carrots, cilantro, and nuts. Add dressing to taste, toss, and serve.