Chinese Chicken Salad With Red Chile Peanut Dressing

Serves: 3

Leola Gaylord

1 January 1970

Based on User reviews:

48

Spice

50

Sweetness

50

Sourness

41

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1 cup

Rice Wine Vinegar

2 tbsps

Smooth Peanut Butter

1 tbsp

Ginger (chopped fresh)

1 tbsp

Soy Sauce

1 tbsp

Honey

2 tsps

Toasted Sesame Oil

1 cup

Canola Oil

1

Salt

1

Black Pepper (freshly ground)

1

Napa Cabbage (head, shredded)

1

Romaine Lettuce (head, shredded)

2

Carrots (shredded)

450 g

Snow Pea (julienned)

1 cup

Cilantro Leaves (coarsely chopped fresh)

1 cup

Green Onion (thinly sliced)

2 cups

Chicken (shredded rotisserie)

1 cup

Roasted Peanut (chopped)

1

Chili Oil (optional)

1

Lime (grilled halves, 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