Lighter Chinese Chicken Salad

When has the Barefoot Contessa ever made anything that doesn’t look incredible? Never. Admit it, you want to get invited to one of her fabulous summer lunches just as much as I do. Well, maybe not as much as I do (because my level of want on this one if pretty ridiculous) but I’m sure you wouldn’t mind being invited! Since that isn’t likely to happen for either of us any time soon, I decided to bring the Barefoot Contessa into my kitchen. I lightened the recipe up quite a bit, but the spirit remained the same. It was easy, delicious, and laid back, just like every one of her fabulous (Oh how I wish I could be there!) summer lunches.

Lighter Chinese Chicken Salad
adapted from Ina Garten, Barefoot Contessa: Back to Basics seen on Proceed with Caution
Ingredients: 4 boneless, skinless chicken breasts (bone-in, skin-on)
3 stalks celery, cut into 1/2 in. thick pieces
1 red bell pepper, cut into short strips
3 scallions (white and green parts), sliced diagonally

For the dressing:
1/2 c. non-fat Greek yogurt
1/4 c. apple cider vinegar
3 TBSP light soy sauce
1 1/2 TBSP dark sesame oil
1/2 TBSP honey
1 clove garlic, minced
1 tsp. peeled, grated fresh ginger
1 TBSP sesame seeds, toasted
1/4 c. smooth peanut butter
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Directions:
1. Bring a large pot of boiling water to boil. Reduce heat to medium high and poach chicken breasts for 12-15 minutes.

2. Allow chicken breasts to cool. Shred and set aside.

3. While chicken is cooling, make dressing by whisking all ingredients together in a large bowl.

4. Add chicken, celery, bell pepper, and scallions to dressing. Stir to combine. Serve room temperature or cold.One year ago: Another Barefoot Contessa classic–chocolate cupcakes with peanut butter frosting. Come on, you know you want one…