Chinese Chicken Salad with Red Chile Peanut Dressing (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 cup rice wine vinegar |
2 tablespoons smooth peanut butter |
1 tablespoon chopped fresh ginger |
2 teaspoons chipotle pepper puree |
1 tablespoon soy sauce |
1 tablespoon honey |
2 teaspoons toasted sesame oil |
1/2 cup 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 coarsely chopped fresh cilantro leaves |
1/4 cup thinly sliced green onion |
2 cups shredded rotisserie chicken |
1/2 cup chopped roasted peanuts |
1/4 cup chopped fresh mint leaves |
chili oil, optional |
grilled lime halves, for garnish |
Directions:
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. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
2. 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.
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