Chinese Chicken Salad With Red Chile Peanut Dressing

Credits

Original Recipe by Bobby Flay

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

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.

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