Chinese Chicken Salad

Megan wanted to make Chinese Chicken Salad for dinner last night.  We used one of Bobby Flay’s recipes changed it a bit. 

 

First we made the Spicy Peanut Dressing:

1/4 cup rice wine vinegar

2 Tablespoons creamy peanut butter

1 Tablespoon fresh ginger, chopped finely

2 teaspoons chipotle in adobo, smashed

1 Tablespoon soy sauce

1 Tablespoon honey

2 teaspoons toasted sesame oil

1/2 cup canola oil

Place all ingredients in a bowl or food processor.  Whisk or mix until smooth.  Set aside.

Ingredients for the salad:

3-4 handfuls of spring salad mix

1 carrot, shredded

1/4 pound snow peas, julienned

1 can sliced water chestnuts

1/4 cup chopped green onions or chives

2 cups cooked chicken, diced

wonton strips or crunchy chow mein noodles

 

Place spring mix in a large serving bowl

Place the rest of the salad ingredients on top: snow peas, water chestnuts, carrots, onions….

Add the chicken, wonton strips last.  Toss with dressing and serve!

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