Bright & Zingy Ina Garten's Chinese Chicken Salad Recipe

Ingredients

• 4 split chicken breasts (bone-in, skin-on)
• ½ pound (226 g) asparagus, ends removed, cut in thirds diagonally
• 1 red bell pepper, cored, seeded, and sliced into strips
• 2 scallions (white and green parts), sliced diagonally
• ¼ cup (60 ml) smooth peanut butter
• ½ cup (120 ml) vegetable oil
• ¼ cup (60 ml) apple cider vinegar
• 3 tbsps soy sauce
• 1 ½ tbsps dark sesame oil
• 2 tbsps good olive oil
• 1 tbsp white sesame seeds, toasted
• ½ tbsp sesame seeds, toasted
• ½ tbsp honey
• 1 clove garlic, minced
• ½ tsp peeled, grated fresh ginger
• 2 tsp kosher salt
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper