Bobby Flay's Chicken Salad w/ Chile-Peanut Dressing

It's no big secret that Chris and I love Asian flavors. So when Chris stumbled upon this salad recipe with 5 stars and over 150 reviews, we knew we had to give it a shot!

The salad is definitely hearty and an entree-style salad. It makes a pretty impressive meal and is super easy! Below is the full recipe from Food Network, but I also added some notes where we strayed a bit.

Chinese Chicken Salad with Chile-Peanut Dressing
adapted from foodnetwork.com

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree (we used chipotle powder)
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil (we used peanut oil since this is a peanut dressing)
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded (we also added yellow bell pepper)
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
1/2 cup chopped roasted peanuts
Chili oil, optional (in our book, this is absolutely not optional!)
Fried wonton strips (store-bought or homemade)

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, chili oil, and canola/peanut 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 fried wonton strips. Sprinkle with black and white sesame seeds.