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Pasta Chicken Salad With Peanuts

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 small whol chicken breasts

  3. 1 pound linguine -- in

  4. 6" lengths

  5. 1 small green pepper -- julienne

  6. 1 small sweet red pepper -- julienne

  7. 4 scallions -- finely sliced

  8. 1 cup salted chopped peanuts

  9. -- roasted

  10. vinaigrette--

  11. 1 lemon -- juice of

  12. 2 tablespoons dijon mustard

  13. 2 tablespoons brown sugar

  14. 2 garlic cloves -- minced

  15. 2 tablespoons chopped fresh ginger root

  16. -- (finely chopped)

  17. 1/4 cup to 1/3 c. red wine vinegar

  18. 1/3 cup sesame oil

  19. 1/3 cup vegetable oil

  20. 1/3 cup olive oil

  21. salt and pepper -- to taste

  22. garnish--

  23. cucumber

  24. watercress

Instructions Jump to Ingredients ↑

  1. Poach chicken breasts in lightly salted water or chicken broth until done, about 10 minutes. (Or season the chicken with salt and pepper and bake it at 375 F. for 25 minutes). When chicken is cool, remove the meat from the bones and slice the meat thinly against the grain.

  2. Cook linguine in salted water according to package instructions. Rinse with cold water to cool. Drain linguine.

  3. Place th e chicken, linguine, peppers, scallions and peanuts in a large bowl.

  4. Prepare vinaigrette by whisking together all the ingredients. Gradually pour the dressing over the salad; mix well. Garnish with cucumber slices (peel the cucumber, cut it in half, remove the seeds and slice it) and watercress sprigs.

  5. Recipe from Eichelbaum and Company/San Francisco, CA. In "The New Carry-Out Cuisine" by Phyllis Meras with Linda Glick Conway. Boston:

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