Bobby Flays Chinese Chicken Salad W Red Chile Peanut Dressing Food

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CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING



Chinese Chicken Salad with Red Chile Peanut Dressing image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 20

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
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
Grilled lime halves, for garnish

Steps:

  • Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, 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.
  • 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.

BOBBY FLAY'S CHINESE CHICKEN SALAD W/ RED CHILE PEANUT DRESSING



Bobby Flay's Chinese Chicken Salad W/ Red Chile Peanut Dressing image

I saw Bobby Flay make this salad on one of his grilling specials on the Food Network. I made it last night, and wow was it ever delicious. It has become a new family favorite and is great for those who like a little spiciness with a nice crisp, cool salad. It is really easy to make and VERY easy to eat.

Provided by shimmerchk

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle peppers, puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
salt & freshly ground black pepper
1/2 head napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 lb snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie cooked chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
chili oil (optional)
grilled lime, halved for garnish

Steps:

  • Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, 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.
  • 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.

Nutrition Facts : Calories 653, Fat 52.7, SaturatedFat 6.5, Cholesterol 52.5, Sodium 602.6, Carbohydrate 21.2, Fiber 6.5, Sugar 10.2, Protein 29

SALPACIO SALAD



Salpacio Salad image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 13

3 (8-ounce) boneless skinless, chicken breasts
2 red onions, peeled and cut into 1/4-inch thick rings
Olive oil
Salt and freshly ground black pepper
3 carrots, peeled and shredded
1/4 cup chopped fresh parsley leaves
1/4 cup thinly sliced scallions
2 cups good quality mayonnaise
1/4 cup low-sodium chicken broth
2 tablespoons white wine vinegar
3 cloves garlic, chopped
2 tablespoons Spanish paprika
1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)

Steps:

  • Heat grill to high. Brush chicken and onions on both sides with oil and season with salt and pepper. Grill chicken for 4 minutes on each side or until slightly charred and just cooked through. Remove to a plate, loosely tent with foil and let rest 5 minutes before thinly slicing. Grill onions for 3 to 4 minutes per side or until slightly charred and just cooked through. Place the chicken and onion rings in a large bowl and add the carrots, parsley, and scallions.
  • Place the mayonnaise, broth, vinegar, garlic, paprika, salt, and pepper in a food processor and process until smooth. Pour the mayonnaise mixture over the chicken and gently toss to combine. Transfer the mixture to a platter, top with vegetable chip sticks, and serve.

RED CHILE SAUCE



Red Chile Sauce image

Provided by Bobby Flay

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 8

3 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 tablespoons ancho chile powder
1 1/2 teaspoons ground cumin
1 28-ounce can whole plum tomatoes, pureed with their juices
Kosher salt and freshly ground pepper
1 tablespoon honey

Steps:

  • Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
  • Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.

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