Chinese Chicken Salad with Red Chile Peanut Dressing
Yield
4 servingsPrep
16 minCook
0 minReady
19 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | tablespoons |
peanut butter
smooth |
|
¼ | cup |
rice vinegar
|
|
1 | tablespoon |
ginger
fresh chopped |
|
2 | teaspoons |
chipotle puree
|
* |
1 | tablespoon |
soy sauce, sodium reduced
|
|
1 | tablespoon |
honey
|
|
2 | teaspoons |
sesame oil
toasted |
|
½ | cup |
canola oil
|
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
freshly ground to taste |
* |
½ | each |
napa (Chinese) cabbage
shredded |
* |
½ | each |
romaine lettuce
shredded |
* |
2 | each |
carrots
shredded |
|
¼ | pound |
snow pea pods
julienned |
|
¼ | cup |
cilantro
fresh, coarsely chopped |
|
¼ | cup |
scallions, spring or green onions
thinly sliced |
|
2 | cups |
chicken
rotisserie |
|
½ | cup |
peanuts
roasted, chopped |
|
¼ | cup |
mint leaves
fresh, chopped |
* |
1 | x |
hot chili pepper oil
as needed, optional |
* |
1 | x |
limes
grilled halves, for garnish |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3E+1 | ml |
peanut butter
smooth |
|
59 | ml |
rice vinegar
|
|
15 | ml |
ginger
fresh chopped |
|
1E+1 | ml |
chipotle puree
|
* |
15 | ml |
soy sauce, sodium reduced
|
|
15 | ml |
honey
|
|
1E+1 | ml |
sesame oil
toasted |
|
118 | ml |
canola oil
|
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
freshly ground to taste |
* |
0.5 | each |
napa (Chinese) cabbage
shredded |
* |
0.5 | each |
romaine lettuce
shredded |
* |
2 | each |
carrots
shredded |
|
113.4 | g |
snow pea pods
julienned |
|
59 | ml |
cilantro
fresh, coarsely chopped |
|
59 | ml |
scallions, spring or green onions
thinly sliced |
|
473 | ml |
chicken
rotisserie |
|
118 | ml |
peanuts
roasted, chopped |
|
59 | ml |
mint leaves
fresh, chopped |
* |
1 | x |
hot chili pepper oil
as needed, optional |
* |
1 | x |
limes
grilled halves, for garnish |
* |
Directions
Whisk together the vinegar, peanut butter, ginger, chipotle pepper purée, 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.