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Chinese Chicken Salad with Red Chile Peanut Dressing Recipe

Chinese Chicken Salad with Red Chile Peanut Dressing

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (180)

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Average Rating:

Total Reviews: 180

Showing 91-100 of 180

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  • on July 04, 2009

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    Thanks Bobby. This is an increible salad. The dressing is soooo good...
    the only thing I added for a bit of crunch was fried chinese noddles.
    I will be in my menu very frecuently.

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  • on June 28, 2009

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    I left out the peanuts and the mint, otherwise followed reciepe excatly. I could eat this every day. It is sooooooo good.

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  • on June 10, 2009

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    This is excellent!!! Wow, we made this salad 3 times for dinner this week and I am still looking for some more. I added about a teaspoon more of the chipotle for more heat. We are going to make this salad for a pool party and serve it with chinese dim sum. Everyone's invited!!!!! Thanks Bobby Flay! We love you!!!

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  • on May 28, 2009

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    This recipe is so yummy! Try it!!!

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  • on May 16, 2009

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    This recipe is great! All of the flavors went together perfectly. It was a crisp and refreshing salad. I did toss the chicken in with the other ingredients before I added the dressing and I recommend that. I didn't make any other changes.

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  • on March 28, 2009

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    This is a great recipe--the textures and flavors are amazing. Suggestions and comments I would have to help you with this--toss the chicken into the salad rather than placing on top; when adding salt & pepper to the dressing, taste it and perfect it--this is key, the salt really zeros in the flavor to the proper tone; use white meat/chicken breast from the rotisserie chicken; as far as the "shredding" of the Napa and Romaine--I split them vertically down the middle (cut in half, and then thinly sliced from one end to the other, provided perfect size & pieces; if you find a sesame oil, if it doesn't say "toasted sesame oil", don't worry, because it is; "rice wine vinegar" = "rice vinegar"; for the Chipotle paste--I took canned Chipotles, washed the peppers (to remove the Adobo sauce and put them in a food processor; skip the Chile oil, it's a little spicy/enough, unless you like it hotter.

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  • on January 09, 2009

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    Great flavors and varied textures make this salad the best!!! I omitted both the lime wedges and mint and added toasted sesame seeds and it was still fantastic.

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  • on January 03, 2009

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    The flavor was OK, but thought it had way too much liquid

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  • on December 23, 2008

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    Really easy and very tasty. my kids ate the leftovers out of the fridge for the next 3 days. great salad. Love the spicy adobo in it!

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  • on November 07, 2008

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    We love asian food so I figured I should give this one a try. Shredding & cutting was a little time consuming, but it was well worth it. The family and the in-laws loved it! we loved it so much we made it again the next day for lunch. I used the chipotle chile in adobo and blended it. The mint and the crushed peanuts give it the right touch and taste as and garnished it well. I couldn't find chili oil, but if I do I will use it next time. Enjoy it. . . . everyone will love it!

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