Bobby Flay's Chinese Chicken Salad W/ Red Chile Peanut Dressing

Name: Bobby Flay's Chinese Chicken Salad W/ Red Chile Peanut Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/4 cup rice wine vinegar; 2 tablespoons smooth peanut butter; 1 tablespoon chopped fresh ginger; 2 teaspoons chipotle peppers, puree; 1 tablespoon soy sauce; 1 tablespoon honey; 2 teaspoons toasted sesame oil; 1/2 cup canola oil; salt & freshly ground black pepper; 1/2 head napa cabbage, shredded; 1/2 head romaine lettuce, shredded; 2 carrots, shredded; 1/4 lb snow peas, julienned; 1/4 cup coarsely chopped fresh cilantro leaves; 1/4 cup thinly sliced green onion; 2 cups shredded rotisserie cooked chicken; 1/2 cup chopped roasted peanuts; 1/4 cup chopped fresh mint leaves; chili oil (optional); grilled lime, halved for garnish

Community Pick

Submitted by shimmerchk

"I saw Bobby Flay make this salad on one of his grilling specials on the Food Network. I made it last night, and wow was it ever delicious. It has become a new family favorite and is great for those who like a little spiciness with a nice crisp, cool salad. It is really easy to make and VERY easy to eat."

Download

photo by NorthwestGal

Ready In:: 20mins
Ingredients:: 20
Serves:: 4

ingredients

¹⁄₄ cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle peppers, puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
¹⁄₂ cup canola oil
salt & freshly ground black pepper
¹⁄₂ head napa cabbage, shredded
¹⁄₂ head romaine lettuce, shredded
2 carrots, shredded
¹⁄₄ lb snow peas, julienned
¹⁄₄ cup coarsely chopped fresh cilantro leaves
¹⁄₄ cup thinly sliced green onion
2 cups shredded rotisserie cooked chicken
¹⁄₂ cup chopped roasted peanuts
¹⁄₄ cup chopped fresh mint leaves
chili oil (optional)
grilled lime, halved for garnish

directions

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.
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

This is a REALLY GREAT salad. I made it as written with my only exceptions being that I used baby haricot verts that I blanched instead of the snow peas and that I used slightly less oil than called for. My main regret was that I purchased a whole can of chipotle peppers to use just two teaspoons for the dressing! Next time I will substitute sriracha and smoked paprika for the chipotle. This is a super salad, though, with a really great dressing. I'll make this one again. Thanks for posting.

Garlic Chick
Fabulous! I doubled the sauce.

rosslare
The Red Chile Peanut Dressing is wonderful. Very well balanced and not too much peanut flavor. I prepared just a bit hotter and let stand one day and used it on an Asian dry rubbed tenderloin a top a mixed romaine, kalmata and mixed grilled pepper salad. Pefect! Thanks for the post.

Jetjouster
This recipe was a winner to say the least...I changed it alittle because I wanted to give the chicken more flavor....I opened the seasoning pack of chicken top ramen and dredged the chicken pieces through it.(I cut the chicken in bite size pieces) I put sesame oil in my pan with two cloves of garlic and sauted the chicken....I then added a bit of garlic salt, season salt and pepper to the chicken while cooking...Decided that it would need a little heat so I added about one teaspoon of chili garlic sauce (found in Asian stores) and a little drizzle of chili oil....it came out so tasty and think it added to your already wonderful dish....I was married to a asian man and got use to cooking very spicy.....I am going on to checking for more of your posts....thanks....Oh, another thing that I tried was the oriental rice noodles, but I think that next time I am going to try the dry chow mein noodles....The sauce was perfect....

Lady D
OMG, this salad was totally amazing Shimmerchk!! I did however make my own chipotle puree from the whole ones in a store-bought jar, and used diced chicken (I too was a bit lazy LOL!) the dressing in this recipe is just so yummy I am thinking I will use this on other salads also!..I didn't have any mint leaves, so I left that out, but don't leave out the peanuts, they give the salad such a wonderful texture and flavor...this is better than any top restaurant salad...thank you so much for sharing, I will make this again and again!...Kitten:)

Kittencalrecipezazz

see 28 more reviews

Tweaks

This is a REALLY GREAT salad. I made it as written with my only exceptions being that I used baby haricot verts that I blanched instead of the snow peas and that I used slightly less oil than called for. My main regret was that I purchased a whole can of chipotle peppers to use just two teaspoons for the dressing! Next time I will substitute sriracha and smoked paprika for the chipotle. This is a super salad, though, with a really great dressing. I'll make this one again. Thanks for posting.

Garlic Chick
I used the dressing only to put on cold roast turkey. It was great! Used some leftover on green beans the next day & that was yummy also. The only change I made was using hot sauce instead of chipotle peppers and reducing the ginger.

Jeri Roth Lande

RECIPE SUBMITTED BY

shimmerchk

Poulsbo, CA

Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,& our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.

View Full Profile