Food Network
Home> Recipes> Chicken>
Chinese Chicken Salad with Red Chile Peanut Dressing Recipe

Chinese Chicken Salad with Red Chile Peanut Dressing

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 180

Showing 41-50 of 180

Sort by:

Newest

  • on December 13, 2010

    Flag

    My whole family loved this recipe, including my 13 and 9 year olds! I did back off a little on the chipotle puree for their sakes, as I thought it would be a little to hot for their liking. One thing you cannot do: put chicken and salad together and toss it with the dressing and have the left overs the next day. The chicken has a very mushy, unpleasant texture if you do that. I used the leftover chipotle puree to make another Bobby Flay recipe: Mesa Grill's Southwestern Potato Salad--another great on from Bobby.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 26, 2010

    Flag

    Surprised at the number of rave reviews. I think the chipotle pepper puree gives this a funky taste. If you want a really excellent asian peanut dressing, read the recipe in the cuisinart book that comes with the food processor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 28, 2010

    Flag

    I agree w other reviews that this is possibly the best asian salad ever. My kids even liked it. Fool proof to make and restaurant quality. I skip the mint, peanuts and lime but that is partly because I am too lazy to prepare all of those toppings and partly because I like it so much without that I don't want to tamper with perfection.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2010

    Flag

    Beast asian salad I ever ate! The chapotle pepper sauce is really good. I also left out the mint but will try sometime. Since I had a lot of greens I used iceberg lettuce and romaine. I am sure the cabbage is good too. Thanks Bobbie for a great recipe
    Nana

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 19, 2010

    Flag

    Excellent...left out the mint but better than ANY Chinese Chicken Salad I have had eating out!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 15, 2010

    Flag

    First off, I don't really love peanuts or peanut butter so I was extremely trepidatious about this recipe. I don't even like cooking things in peanut oil because it gives it that peanut flavor I don'e like. However, I love Bobby Flay so I thought I'd give it a try. WOW! I put together the salad but was lazy and ended up putting the entire rotisserie chicken on a platter and then surrounded it with the salad. It looked beautiful and was absolutely declicous. The peanut butter was not overpowering and was balanced so well by the spicey chipotle and the sweetness of the honey and snowpeas. There wasn't a leaf left on the platter when the family was done. I wouldn't change a thing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 21, 2010

    Flag

    The ruination of any other Asian salad. Period.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2010

    Flag

    I made this the day after we came home from vacation. At 6 PM, I realized that sad romaine was all we had, except cereal. I popped into the grocery, bought a rotisserie chicken, other veggies, shredded lettuce/carrots in food processor at home, whisked ingredients, and hand-picked the chicken--all in about 15 minutes. I was suspicious that it would be a lack-luster meal, but it was great, actually. Use lime juice on lettuce, as suggested. Surprisingly easy, exotic, fresh-tasting, and lends itself to many fun variations...Bobby slayed it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 11, 2010

    Flag

    I made this dish for dinner yesterday and could not stop eating. I roasted 2 bone in with skin chicken breasts for 35 mins. at 350 then hand shredded the meat, and used rice vinegar instead of rice wine vinegar because that was all i had, less oil, and w/o peanuts but it turned out great. Next time i will add slivered almonds and fried noodles. Other than that I wouldn't change anything.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 04, 2010

    Flag

    This salad caught my eye because it sounded like the asian chicken salad at one of my favorite restaurants. I am so glad I tried it!! So delicious and great for a hot summer's day. Much better than the same old tired tossed salad. Thanks Bobby!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 18 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.