Chinese Chicken Salad With Chipotle Dressing
The recipe Chinese Chicken Salad With Chipotle Dressing could satisfy your Chinese craving in around 45 minutes. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 682 calories, 29g of protein, and 52g of fat per serving. For $2.64 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of honey, rotisserie chicken, sesame oil, and a handful of other ingredients are all it takes to make this recipe so tasty. 7 people have tried and liked this recipe. Only a few people really liked this main course. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is tremendous. Try Chinese Chicken Salad with Sesame Dressing, Chinese Chicken Salad with Sesame Dressing, and Dom's Chinese Chicken Salad Dressing for similar recipes.
Servings: 4
Ingredients:
Pea-mond Dressing
1/4 cup rice wine vinegar
1 tablespoon smooth peanut butter
1 tablespoon smooth almond butter
1 tablespoon chopped fresh ginger
2 teaspoons adobo chipotle pepper juice
1 teaspoon adobo chipotle pepper puree
1 tablespoon soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
Salad
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
Chili oil, optional
lime halves, for garnish
Equipment:
whisk
bowl
Cooking instruction summary:
Dressing: Whisk together the vinegar, peanut & almond butters, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Salad: Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with lime halves.
Step by step:
Dressing
1. Whisk together the vinegar, peanut & almond butters, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste.
Salad
1. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
2. Add the dressing and toss to combine.
3. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint.
4. Drizzle with chili oil, if desired.
5. Garnish with lime halves.
Nutrition Information:
covered percent of daily need
