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Chinese Chicken Salad with Red Chile Peanut Dressing
Nb persons: 4
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Recipe courtesy Bobby Flay 4 servings.Ingredients | |
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 |
1 tablespoon | honey |
2 teaspoons | toasted sesame oil |
1/2 cup | canola oil |
Salt | |
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 | thinly sliced green onion |
2 cups | shredded rotisserie chicken |
1/2 cup | chopped roasted peanuts |
1/4 cup | chopped fresh mint leaves |
Riesling - peachy honeyed white wine | |
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.
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