One of my favorite composed salad recipes is one that I adapted from Bobby Flay. It is crunchy and refreshing with all the sweet, sour and spicy components rounded out by the earthy flavor component of peanut butter. I give my chicken an extra little kick of flavor with an easy marinade. A nice healthy addition to any meal rotation during the week.
Asian Chicken Salad with Red Chile Peanut Dressing
Adapted from Bobby Flay
- 2 tablespoons sambal oelek
- 3 tablespoons soy sauce
- black sesame seeds
- 3 boneless skinless chicken breasts
Red Chile Peanut Dressing
- 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, chopped
- 1/2 head lettuce, chopped
- 2 carrots, shredded
- 1/4 pound snow peas, julienned
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1/4 cup thinly sliced green onion
- lemon or limes
Preheat oven to 375 degrees F. Coat chicken in sambal, soy sauce and sesame seeds. Bake on jelly roll pan for 45 minutes – 1 hour.
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. Garnish with lemon or lime halves.