Chinese Chicken Salad with Red Chile Peanut Dressing

This salad has serious range. Crunchy napa cabbage and romaine form the base, while julienned snow peas, shredded carrots, cilantro, and scallions bring color and texture from every direction.

But the dressing is where things get interesting.

Smooth peanut butter meets chipotle pepper puree, rice vinegar, honey, ginger, soy sauce, and toasted sesame oil. It’s creamy, smoky, tangy, and just spicy enough to keep you reaching for more.

Pile rotisserie chicken on top with chopped roasted peanuts and fresh mint, hit it with a squeeze from a grilled lime half, and you’ve got a salad that eats like a full meal.

Chef Tips

• Use rotisserie chicken and this becomes a zero-cooking dinner. The dressing whisks together in 2 minutes.
• Julienne the snow peas thin so they match the shredded cabbage and carrots. Uniform cuts make every bite balanced.
• Dress the salad just before serving. The cabbage and lettuce wilt quickly once the dressing hits.
• Grilling the lime halves caramelizes the sugars and mellows the acidity. A quick char on a hot pan works if you don’t want to fire up the grill.

Variations

• Swap the chicken for grilled shrimp or seared tofu to change up the protein.
• Add crispy wonton strips or chow mein noodles for extra crunch.
• Turn up the heat with more chipotle puree or a generous drizzle of chili oil at the table.