Chinese Chicken Salad (modified Bobby Flay Recipe)

Name: Chinese Chicken Salad (modified Bobby Flay Recipe) Recipe
Yield: 8
Ingredients: 1/4 cup rice wine vinegar; 2 tbl smooth peanut butter; 1 tbl powder ginger; 2 tbl chipotle pepper puree; 1 tbl soy sauce; 1 tbl honey; 2 tsp olive oil; 1/2 cup canola oil; salt and freshly ground pepper; 1/2 bag cabbage mix; 1 bag romaine lettuce mix; 2 cups peas; 1/4 cup slice green onion; 2 cups shredded rotisserie chicken; 1/2 cup chopped peanuts; Whisk together vinegar peanut butter ginger 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.; Recipe originally stated four servings but we found that was way to much and could get about 8 servings out of it.

Number of Servings: 8

Ingredients

1/4 cup rice wine vinegar2 tbl smooth peanut butter1 tbl powder ginger2 tbl chipotle pepper puree1 tbl soy sauce1 tbl honey2 tsp olive oil1/2 cup canola oilsalt and freshly ground pepper1/2 bag cabbage mix1 bag romaine lettuce mix2 cups peas1/4 cup slice green onion2 cups shredded rotisserie chicken1/2 cup chopped peanutsWhisk together vinegar, peanut butter, ginger, 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.Recipe originally stated four servings but we found that was way to much and could get about 8 servings out of it.

Directions

Number of Servings: 8

Recipe submitted by SparkPeople user THERESEADDY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 297.9
Total Fat: 19.1 g
Cholesterol: 26.2 mg
Sodium: 226.1 mg
Total Carbs: 18.9 g
Dietary Fiber: 3.2 g
Protein: 14.3 g

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