(adapted from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun [1] by Ina Garten)

This dish makes a terrific weekday meal, or pack in Chinese cartons for a fun, spring picnic lunch.

Serves 6-8

1 whole, roasted chicken
1 lb. box spaghetti noodles (regular, whole wheat or Chinese egg)
Good olive oil
Kosher or sea salt and freshly ground black pepper
1 lb. asparagus, trimmed and cut into thirds diagonally
2 red bell peppers, cored, seeded and thinly sliced
4-5 scallions (white and green parts included), sliced diagonally

For the Dressing:
1/2 c. vegetable oil
1/4 c. apple cider vinegar
1/3 c. soy sauce
1 Tbls. hot Asian chili oil
3 Tbls. dark sesame oil
1 Tbls. honey
2 garlic cloves, minced [2]
1 tsp. fresh ginger [3], peeled and grated
2 Tbl. white sesame seeds, toasted (see tip)
1/2 c. smooth natural [4] peanut butter
Generous grinding of freshly ground black pepper
Cilantro and roasted peanuts, chopped (as optional garnishes)

Remove chicken from bones, discarding the skin, and shred meat in large, bite-sized pieces. Set aside.

Cook pasta according to directions. Drain. Toss with a little olive oil and set aside.

Blanch asparagus in boiling salted water until crisp tender, about 4 minutes. Plunge into cold water to stop cooking process. Drain.

Combine chicken, noodles, asparagus, and peppers in a large bowl.

Whisk dressing ingredients all together in a large bowl. Add dressing to chicken and vegetables. Toss. Add scallions and sesame seeds. Season to taste. Serve room temperature or cold. Garnish with chopped cilantro and chopped roasted peanuts (optional).

TIP: To Toast Sesame Seeds

Heat a small cast-iron pan [5] over medium-high heat. Add seeds and toss to lightly brown. Remove from pan.