In the past, I have had terrible luck making any sort of Asian-inspired salad or noodle dish. The sauce, typically peanuty, usually ends up being too sweet, too salty, or too....nasty. Fortunately, I found this recipe online and have fallen head over heels for the dressing. I've made a few changes, which are reflected below. I'm also envisioning it over noodles with fried tofu or steamed veggies.
1/4 cup rice wine vinegar
2 tablespoons peanut butter (I used chunky)
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree (optional--I finely chopped 1 canned chipotle pepper in adobo sauce)
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
2 11oz bags salad greens
1/4 pound snow peas, thinly sliced
3 green onions, thinly sliced
3 cups shredded rotisserie chicken
1/4 cup chopped roasted peanuts
In a medium size jar (with lid), combine vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil. Shake well to mix. Season with salt and pepper to taste. Combine salad ingredients in a large bowl, and toss with dressing.
The salad greens I bought came with little packets of fried wonton strips. Why let them go to waste? They were a delicious addition to the salad—crispy chow mein noodles would work, too. John tried the salad in a wrap and found himself licking the dressing off his fingers once finished!