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!