Chinese Chicken Salad with Red Chile Peanut Dressing

By Bostoncook

Bobby Flay

Ingredients

• 1/4 cup rice wine vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chipotle peppers, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil
• 2 tablespoons canola oil
• Salt and freshly ground pepper
• 1/2 head Napa cabbage, shredded
• 1/2 head romaine lettuce, shredded
• 2 carrots, shredded
• 1/4 pound snow peas, julienned
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onions
• 2 cups cooked chicken breast halves, shredded
• 1/2 cup chopped peanuts
• 1/4 cup mint, chopped
• Chili oil, optional
• Grilled lime halves, for garnish

Details

Servings 4

Preparation

Step 1

1. Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste.

2. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

Notes: pretty much just a chicken salad with lots of fresh veggies and a peanut dressing, just like it says! But very good and an easy, healthy meal. Original recipe called for 1/2 cup canola oil