Chinese Chicken Salad with Red Chile Peanut Dressing
Recipe courtesy of Bobby Flay

One reviewer suggested adding chow mein noodles for crunch. The dressing recipe is almost exactly the same as the dressing Bobby uses on his Grilled Radicchio w/ Endive, Watercress & Spicy Peanut Vinaigrette - no garlic.

Dressing:
1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree (or sriracha or jalapeños pepper)
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper

Salad:
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 thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts (or toasted sesame seeds, 2 Tbps.?)
1/4 cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish

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.

4 servings