Chinese Chicken Salad with Red Chile Peanut Dressing

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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!!!!!

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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!

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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!

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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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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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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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This recipe is so yummy! Try it!!!

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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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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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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.