Ahh, summertime. Living is easy...screech! STOP! Not this summer which has felt like hanging out with the Tasmanian Devil on Groundhog day. So I need some delicious, easy meals that use what is growing in the garden and doesn't require the oven. Doesn't everyone? Well, this is my favorite new fantasy meal (since I broke away from my daily peanut butter and butter sandwich, ummm, well, many years ago.)
So, I'm sorry to say, I do not have any pictures of the scrumptious dish I made for dinner a couple nights ago. Someone (ok, Me!) was too hungry to remember to take a picture but I loved this enough to think you must have the recipe NOW and I couldn't wait for you, so, believe me, it not only tastes delish, it also looks fantastic too! I have also tried it out on my Bunco girls, and they are a tough bunch (right, just kidding, they would tell me I looked skinny in a Muu-Muu, they're so nice). But I really believe they enjoyed it very much (some skinnies even had seconds, gasp!)
Here it is....
Chinese Chicken Salad with Red Chile Peanut Dressing
Show: Boy Meets GrillEpisode: Chicken
Rated 5 stars out of 5
- Total Time: 20 min
- Prep: 20 min
Yield: 4 servings
- Level: Easy
- Food Network G.P.
All Rights Reserved.
- 1/4 cup rice wine vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon chopped fresh ginger (you can buy this in a jar at Trader Joes or freeze fresh in chunks some for times when you need a little)
- 2 teaspoons chipotle pepper puree (I actually used chipotle cubes one time when I couldnt find puree', it worked! Look in the Mexican food section of your grocery store)
- 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 (or boil some chicken breasts for about 15 to 20 minutes, DON'T overcook!)
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped fresh mint leaves (I didn't do this)
- Chili oil, optional (not really, unless for kids!)
- Grilled lime halves, for garnish
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.
Also, if you have leftover dressing (or even if you just want to secretly make some more), you will want to make this a second night. So change it up so your family doesn't realize how little you've slaved over dinner and serve it over chinese noodles (those straight white ones that are a little flatter and thicker than spagetti and cook in 5 minutes) with some chopped up snow peas, carrots and red bell peppers. Sprinkle some peanuts on top, and ouila, another yummy, delicious meal of lovely peanut butter for adults!
The Big sister