Chinese Chicken Salad
Mainly from Bobby Flay's Grilling for Life but I can never leave well enough alone.
Red Chili Peanut Dressing
3 T soy sauce
3 T rice vinegar
1/4 cup chicken stock
3 T smooth peanut butter
1 T light brown sugar
1 T fresh ginger, grated
1 T chipotle puree
2 t sesame oil
1/4 t black pepper, ground
1/2 head cabbage
1/2 head romaine lettuce
2 medium carrots, shredded
1 cup snow peas, trimmed
1/4 cup green onions, thinly sliced
1/4 cup cilantro leaves, coarsely chopped
4 boneless, skinless chicken breasts, 8 ounces each
1 T canola oil
1 t kosher salt
1/2 tea freshly ground black pepper
1/4 c roasted peanuts, chopped
grilled lime wedges, for garnish.
2 cups chow mein noodles or shredded angel hair pasta.
3 T oil
Whisk together all of the dressing ingredients in a bowl. Set aside.
Finely shred the cabbage and lettuce with a knife. Put in large bowl. Shred the carrots in the large wholes of a bix grater. Add to cabbage mixture. Add the snow peas, cilantro and green onions. Set aside.
Heat your grill to high. Season both sides of chicken breasts with oil, salt and pepper. Grill 4 minutes on each side until slightly charred and just cooked through. Remove from grill to a cutting board. Let rest 5 minutes before shredding.
Fry noodles in oil until crisp and starting to turn color but do not brown. Drain well.
Mix dressing in with cabbage mixture. Move to a large platter. Top with shredded chicken, chopped peanuts and noodles. Garnish with lime wedges.
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