Chinese Chicken Salad with Red Chile Peanut Dressing
Shredded rotisserie chicken makes this salad a filling but still no-cook option. Toss with a peanut dressing and drizzle with chile oil for extra heat. Dovetailing Tip: Use 2 cups of the leftover grilled chicken from day 2 in today's chicken salad recipe.
Prep time:
Serving size: 4
Calories per serving: 474
Ingredients:
Serving size: 4
Calories per serving: 474
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 soy sauce
1 tablespoon honey honey
2 teaspoons sesame oil 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 green onions
2 cups shredded rotisseerie chicken
1/2 cup chopped roasted peanuts
1/4 cup copped 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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
