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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (343g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup rice wine vinegar 1/2 head napa cabbage |
||
| Calories 652 | ||
| Calories from Fat 474 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 52.7g | 81% | |
| Saturated Fat 6.4g | 31% | |
| Monounsaturated Fat 27.6g | ||
| Polyunsaturated Fat 15.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 602mg | 25% | |
| Potassium 803mg | 22% | |
| Total Carbohydrate 21.1g | 7% | |
| Dietary Fiber 6.5g | 25% | |
| Sugars 10.1g | ||
| Protein 29.0g | 58% | |
Bobby Flay's Chinese Chicken Salad W/ Red Chile Peanut Dressing
By: shimmerchk
Jun 16, 2004
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.
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
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.
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- Course > Main Dish
- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: NorthwestGal
On Jan 21, 2009
This was a wonderful salad. I really love Chinese Chicken Salad, and this version offered such a wonderful combination of flavors and textures. It was really worth the effort. I don't normally like cilantro, but it worked quite well in this recipe. I made this salad for the "And the Secret Ingredient Is...." tag game.
From: Chef #904169
On Jul 27, 2008
I am new to this web sight. I found this on the food network and it is wonderful. I add some red cabbage for extra color and crunch. Also fry up sliced won ton skins for even more crunch on the top!!!! One of my family favorites.
From: KITTENCAL
On Jul 14, 2004
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
From: sugarpea
On Jul 8, 2004
Terrific salad! Made it per the recipe except I got a bit lazy and diced the chicken rather than shred it. I recommend shredding it. The lighter texture is much better suited to the rest of the salad. This is going to be a repeat at our house. Thank you, shimmerchk.
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