This week's Barefoot Blogger recipe was chosen by McKenzie at Kenzie's Kitchen. I LOVE Chinese chicken salad, but this one was definitely with an Ina twist. Instead of the chicken being served on a bed of Savoy cabbage, it was combined with asparagus and red bell pepper strips in a peanuty dressing.
I have been preoccupied of late with preparing for a small party I'm throwing this Saturday and so I missed Tuesdays with Dorie this week and Craving Ellie in My Belly last week. I'm throwing my new kitchen a party. So many of my friends and co-workers wanted to see it that it seemed like a fun idea.
With all my planning, I didn't plan to get a cold. Yes indeed. So all my food prep will involve wearing a mask and even more hand washing than normal.
But I digress. Given I'm busy and was just starting to get sick last night, I took a shortcut with this recipe. I bought a rotisserie chicken instead of roasting the breasts. I cut the oil in half, and added crushed red peppers. I cut out the salt entirely.
It was...OK. I hate saying that about an Ina recipe because every other one I've tried has been knock me over good. I think it needs more vinegar and ginger, or perhaps I shouldn't have reduced the oil so much. Sorry, McKenzie, it was a great pick but I think the peanut butter was a bit overwhelming, maybe because I used natural peanut butter.
Check out what the other Barefoot Bloggers did here.