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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 (183)

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Average Rating:

Total Reviews: 183

Showing 101-110 of 183

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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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  • on October 10, 2008

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    I have made this several times for family, friends, and parties, gets rave reviews every single time. So many fresh greens and the dressing is the perfect mix of salty, sweet, tangy and spicy.

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  • on October 01, 2008

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    I tasted this salad at a party when my finance and several men were standing around eating it and carrying on about how great it was. Mind you they were 2 feet from a smorgasboard of party fare that had heart attack written on every plate! I made this salad for a brunch after my wedding - to my surprise again, not a drop was left and my 50 year old brother demanded the recipe. Again, not a guy who eats alot of salad and he raved!

    Nonetheless - I love it too. The only tidbit that I'll mention is that I couldn't find the chipotle paste and substituted with red pepper paste that I found at Wegmans - it worked great.

    Enjoy!

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  • on September 29, 2008

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    I loved everything about this recipe. The dressing is wonderful. I did add some julienned red bell pepper for color and flavor. I also fried thin strips of wonton wrappers and put them on top of the salad right before serving. I highly recommend this salad.

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  • on August 31, 2008

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    Just the right amount of kick (for me. I tossed a couple of peppers and everything else in the mini food processor. Did anyone else think that 1/2 cup was an awful lot of oil? I think I would cut back on it next time (more vinegar? water? not sure.

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  • on August 18, 2008

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    This was a fabulous salad! The only reason I gave it four stars was because it had so many ingrediants and took quite a while to make. I doubled the recipe and cooked two whole chickens to serve sseven people and it was barely enough. It was full of so many fresh flavors. I put the dressing in the blender which really helped mix in the peanut butter and made the dressing nice and smooth. In the end it was definately worth the trouble!

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  • on August 07, 2008

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    I made this last night exactly as written. The only thing I will change next time I make it is to cut the cilantro in half. Cilantros strong flavor overpowers the other wonderful flavors! I love the mint! It is so subtle you wouldn't know it was there...yet knowing it is there I can find it in my pallette! I love Bobby's recipies...there are so many layers of flavors that it is like going on a wild ride at an amusement park for your tounge! Try this salad! You will have to come back for more!

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  • on July 25, 2008

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    Made this salad last week and brought it to work. Everyone loved it and there wasn't a drop left over! I made only one change.....instead snow peas I added edamame and it turned out so good. Going to the beach this weekend and I'm going to make it again!

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