Best Bobby Flays Chinese Chicken Salad W Red Chile Peanut Dressing Recipes

Bobby Flay's Chinese Chicken Salad W/ Red Chile Peanut Dressing image

Provided by shimmerchk

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 653, Fat 52.7, SaturatedFat 6.5, Cholesterol 52.5, Sodium 602.6, Carbohydrate 21.2, Fiber 6.5, Sugar 10.2, Protein 29

Chinese Chicken Salad with Red Chile Peanut Dressing image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 20

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 and 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
Chili oil, optional
Grilled lime halves, for garnish

Steps:

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.

Mild Red Chile Dressing image

Provided by spatchcock

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 10

8 dried tomatoes (oil-free)
3/4 cup hot water
1 garlic clove, peeled and coarsely chopped
1/4 cup extra virgin olive oil or 1/4 cup apple juice
2 tablespoons orange juice concentrate
3 -4 tablespoons apple cider vinegar
1 teaspoon tamari or 1 teaspoon reduced sodium soy sauce
1 teaspoon red chili powder
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)

Steps:

Soak the dried tomatoes in the hot water for 20 to 30 minutes, or until they become soft and plump.
With a slotted spoon, transfer the tomatoes to a food processor and add the garlic; chop finely.
Pour tomato-soaking water into the processor and blend well.
Add the olive oil or apple juice, orange juice concentrate, 3 tablespoons vinegar, soy sauce, chile powder, pepper and salt if using.
Process until the dressing is creamy.
Taste and add another tablespoon vinegar if needed.
Pour into a jar, cover and refrigerate until ready to use.

Nutrition Facts : Calories 437.5, Fat 36.7, SaturatedFat 5.1, Sodium 3970.7, Carbohydrate 20.4, Fiber 2.8, Sugar 13.9, Protein 9.4

Chinese Chicken Salad with Red Chile Peanut Dressing image

Provided by Bobby Flay

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 20

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 and 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
Chili oil, optional
Grilled lime halves, for garnish

Steps:

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.