Friday, June 14, 2013

Chinese Chicken Salad with Red Chile Peanut Dressing

Recently, I flew to Florida for a little vacation. It was a wonderful trip. I got to fly in a little 4 seater Cessna plane. I went out on a boat in the Tampa Bay Harbor with my aunt and uncle. I went to the beach for a day, and of course ate a cuban. I always eat a cuban sandwich whenever I visit my hometown. After-all, that's one of the few states where you can get a "real" cuban. Also, while visiting my cousin in Bradenton, we made a quick trip to the store to get ingredients for a salad and for my mango and pineapple salsa. Well, the mango and pineapple salsa was such a hit that we ended up getting too full on it, and never made the salad. Well, I really wanted to try this salad because my cousin said the peanut dressing that goes on it is delicious. When I got back home to Richmond; I sent my cousin a quick text asking for the recipe. I didn't realize it was a Bobby Flay recipe. I should have known it was good just based of that name alone. And, indeed, it's delicious. The salad had a nice crunch with the peanuts, and the dressing had a nice kick with the peppers. I highly recommend this dish. I know I will be making it again. Enjoy!

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

Whisk together the rice wine vinegar, peanut butter, ginger, pureed chipotle peppers, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper to taste. Set aside. Take out a large bowl and combine the lettuce, carrots, snow peas, cilantro, green onions, shredded chicken, peanuts, and mint leaves. Toss to combine. Drizzle with chili oil if using. Pour the dressing on the salad, and toss till well combined. Serve immediately.

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