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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 81-90 of 180

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  • on September 09, 2009

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    I love this recipe! I recommend reducing the oil by half, and increasing the vinegar a little to compensate for the volume loss. I do this to make it healthier and it still tastes just as good as the original recipe. I also recommend tripling the honey used (I prefer it a little sweeter. I have made this for family and friends and I always get so many compliments.

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  • on September 03, 2009

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    In fairness, I left out cilantro and mint as I don't like cilantro. I made this because I've made Ina's Chinese Chicken Salad and opted to try a different variation of the same salad. My preference is Ina' - five stars. The dressing is great, I think it's the cabbage that threw was not doing it for me.

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  • on September 02, 2009

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    This is the perfect salad to make one day and eat leftovers the next day - Do not make without the mint and cilantro - it will not be the same salad. These herbs bring an exotic edge to the salad making it a delightful blend of Asian flavors! I have made it several times and bring leftovers to work - I cannot keep my coworkers away!

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  • on August 18, 2009

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    This recipe is so wonderful! I didn't add the mint leaves or the lime wedges, but other than that I followed the recipe exactly. My husband loved this recipe and I usually have to encourage him to eat salad. I definitely recommend trying this out!

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  • on August 18, 2009

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    Just served this salad for a ladies' luncheon. It was fabulous! Even my 10 year old daughter said, "This is the best salad I've ever tasted!" as she proceeded to eat every bite. Doubled it and pretty much followed the recipe, but used canned chopped jalapenos as I couldn't find the pepper puree, and added cucumbers and wonton strips as a garnish. I sliced the cabbage and romaine into thin ribbons rather than shredding. The dressing is what makes this salad so amazing, and I agree with others that the dressing could be used as a sauce over grilled shrimp, pork tenderloin, or chicken as well. The blender was a big help in getting it smooth. The mint and drizzled chili oil are a must for the extra zing! Served it with sesame breadsticks, Giada's basil-infused Italian Lemonade and finished with The Barefoot Contessa's lemon yogurt cake with blueberry sauce. Perfect lunch for a hot summer day. Thank you!!!!

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  • on August 15, 2009

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    I love all the flavors of cilantro, ginger, chili. Wow, I ate this all week then had the dressing on regular salad with mint/cilantro and chicken on top. Great summer salad.

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  • on August 10, 2009

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    OK, I left out the peanut butter, the lettuce and the chicken (just wanted an Asian cole slaw side dish. I thought it was bland and my husband said the cilantro and ginger were too strong. I will not make this again.

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  • 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!!!!!

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  • 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!

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  • 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!

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