Chinese Chicken Salad with Red Chile Peanut Dressing
Show: Boy Meets Grill
Episode: Chicken
Rate This RecipeRead users' reviews (183)
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Total Reviews: 183
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By 3happyfallonite...
Fallon, NV
on July 16, 2009
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Just when we thought we couldn't love you more you saved our lives in this 100 degree heat! Super refreshing with outstanding dressing and so easy to make! A weekly supper in the summer for us in the high desert. We ruv roo, Bobby!!!!!
By giusti55555
Roseville, CA
on July 16, 2009
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Again Bobby wowed us with his combination of flavors! This is so good you won't be able to order it at your favorite restaurant, because homemade is so much better!! Try this one just as it is - It is fabulous!
By weezercooks_1154734
Kearney, NE
on July 11, 2009
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This recipe is TRULY "Over the TOP". My entire famiy loved this recipe. This will become a "staple" in th Risk household.
I loved the texture and the flavor. I used grilled chiken breasts instead of the rotisserie chicken. I also omitted the mint...only because I didn't have any. But I don't know that I would add it next time either...We liked it just as it was, Very, very flavorful dish!
By chefdulce
Weston, FL
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.
By Chef #813507
Elk Grove Villa...
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.
By wildrice63_9796727
Apopka, FL
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!!!
By estradac21_10706066
Henderson, NV
on May 28, 2009
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This recipe is so yummy! Try it!!!
By Chef #1498633
Sugar Land, TX
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.
By dave.public_9268860
Hartford, WI
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.
By erinakemi_9982141
Fredericksburg, VA
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.