Sunday, April 1, 2007

Chinese Chicken Salad with Red Chile Peanut Dressing

Chinese Chicken Salad with Red Chile Peanut Dressing
(I talked about this recipe here)

1/4 cup rice vinegar
2 tablespoons smooth peanut butter (I used reduced-fat)
1 tablespoon fresh ginger, chopped
2 teaspoons chipotle peppers in adobo sauce, chopped
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
1/4 cup canola oil
salt and pepper, to taste
1/2 head Napa cabbage, shredded
1/2 head Romaine lettuce, shredded
1 cup shredded carrots
1 cup snow peas, julienned
1/4 cup cilantro, chopped
4 scallions, thinly sliced
2 cooked chicken breasts, shredded
1/2 cup roasted peanuts, chopped
lime wedges

Combine vinegar, peanut butter, ginger, chipotle peppers, soy sauce, honey, sesame oil, and canola oil in a blender. Add salt and pepper to taste. Blend until smooth.
Combine cabbage, lettuce, carrots, snow peas, cilantro, and scallions in large bowl. Add dressing and toss to combine.
Top with shredded chicken and chopped peanuts.
Serve with lime wedges to be squeezed over the top.

makes 4 servings at 8 WWP per serving.
source: Bobby Flay's Boy Meets Grill

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