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

"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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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
Ready In:
20mins
Ingredients:
20
Serves:
4
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ingredients

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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

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Reviews

  1. Garlic Chick
    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.
     
  2. rosslare
    Fabulous! I doubled the sauce.
     
  3. Jetjouster
    The Red Chile Peanut Dressing is wonderful. Very well balanced and not too much peanut flavor.<br/>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.
     
  4. Lady D
    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....
     
  5. Kittencalrecipezazz
    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:)
     
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Tweaks

  1. Garlic Chick
    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.
     
  2. Jeri Roth Lande
    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.
     

RECIPE SUBMITTED BY

<p>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,&amp; 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. <br />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. <br />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.</p>
 
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