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

Total Time
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl.
  2. Season with salt and pepper, to taste.
  3. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
  4. Add the dressing and toss to combine.
  5. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint.
  6. Drizzle with chili oil, if desired.
  7. Garnish with grilled lime halves.


Most Helpful

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 February 17, 2010

Fabulous! I doubled the sauce.

rosslare April 19, 2012

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 December 12, 2011

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