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

Total Time
20mins
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.

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Ingredients

Nutrition

Directions

  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

5 5

Fabulous! I doubled the sauce.

5 5

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.

5 5

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.