So good – eat it as is, or serve over/alongside rice – whatever you wanna do. Kids love it too!
6 good-sized, boneless, skinless chicken breasts
3 bunches asparagus, roasted (See Veggies Category)
1 large red pepper, seeded & diced OR small jar roasted peppers
Sauce:
1 cup vegetable oil (I use canola)
1/4 cup apple cider vinegar
1/3 cup soy sauce
3 Tbsp. sesame oil – (found in the Asian section of grocer)
3 minced garlic cloves
1/2 tsp. ground ginger
1/2 cup peanut butter – smooth style
Kosher salt
1 tsp. black pepper
Poach the chicken breasts, drain & rinse with cool water and set aside. Meanwhile, prepare all your veggies. If using a jar of roasted red peppers, drain & chop. Set all these aside.
In a large bowl, whisk all the dressing ingredients. Cut the cooled chicken into chunks and add to dressing, along with the veggies. Mix well. Serve.