Indonesian chicken salad

Yield: 6 servings ---

Ingredients:

1 sm Red bell pepper; 1/4 c Green onion; chopped
1 sm Yellow bell pepper; 10 Oil-cured black olives;
3/4 c Long-grain rice; -pitted
10 lg Stalks fresh asparagus; 4 tb Fresh orange juice;
2 Whole chicken breasts; 4 ts Sesame oil; -skinned (4 halves) 2 ts Reduced-sodium soy sauce;
2 cn Low-salt chicken broth: 1 tb Sherry wine vinegar; -(14 oz) ------------------------------ORIENTAL HOT OIL------------------------------
1/2 c Vegetable oil; 1 tb Red pepper flakes;

Instructions:

Roast the peppers by broiling or grilling it until it's black all over. Or stick it on a long-handled fork and blacken it over a gas flame. Peel seed and dice (you'll need 1/4 cup). Cook the rice according to the package directions; set aside to cool. Bring a pot of water to a rapid boil. Cook the asparagus for about 5 minutes (depending on thickness) until just tender but still bright green. Immediately remove to a bowl of ice-cold water to stop cooking and preserve the color. Drain pat dry and set aside. Simmer the chicken in the broth until cooked through about 15 minutes. Let cool then cut into 1/2" chunks discarding the bones. Toss together the chicken rice peppers green onions and olives. Whisk together the orange juice oils soy sauce and vinegar. Toss the salad with half of this dressing. Taste; add more if desired. Cut the asparagus into 2" pieces. Stir into the salad at serving time. Serve with Caramelized Small Onions. ORIENTAL HOT OIL: Heat vegetable oil and red pepper flakes until very hot but not boiling. Let cool. Strain into a jar. Keeps for months covered in the refrigerator. Per serving: 258 calories 23.5 grams protein 21 grams carbohydrates 1 gram fiber 8 grams fat (1 gram saturated) 216 milligrams sodium.