This great Asian salad has a little spice and a lot of crunch. It's also a great way to get rid of any leftover rotisserie chicken that you have lying around.
¼ cup rice wine vinegar
2 Tbsp smooth peanut butter
1 Tbsp chopped fresh ginger
2 tsp chipotle pepper purée
1 Tbsp soy sauce
1 Tbsp honey
2 tsp toasted sesame oil
½ cup canola oil
Salt and freshly ground pepper
½ head shredded napa cabbage
½ head shredded romaine lettuce
2 shredded carrots
¼ pound julienned snow peas
¼ cup coarsely chopped cilantro leaves
¼ cup thinly sliced green onion
2 cups shredded rotisserie chicken
½ cup chopped roasted peanuts
¼ cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish
1. Whisk together the vinegar, peanut butter, ginger, chipotle pepper purée, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
2. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.;
See more: Salad, Vegetables, Poultry, Nuts, Chicken, Dinner, Lunch
https://www.foodnetwork.ca/recipe/chinese-chicken-salad-with-red-chile-peanut-dressing/15863/
