Pasta Chicken Salad with Peanuts

posted by abba 06-01-98 12:30 PM 


Pasta Chicken Salad with Peanuts

3 whole small chicken breasts 
1 pound linguini, broken into 6-inch lengths 
1 small green pepper, julienne-cut 
1 small sweet red pepper, julienne-cut 
4 scallions, finely sliced 
1 cup chopped salted, roasted peanuts 

Vinaigrette:
Juice of 1 lemon 
2 tablespoons Dijon mustard 
2 tablespoons brown sugar 
2 cloves garlic, minced 
2 tablespoons finely chopped fresh ginger root 
1/4 to 1/3 cup red wine vinegar 
1/3 cup sesame oil 
1/3 cup vegetable oil 
1/3 cup olive oil 
Salt and pepper to taste 
Cucumber and watercress for garnish 


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

Cook the linguini in salted water according to package instructions.   Rinse with cold water to cool.  Drain.
 
Place the chicken, linguini, peppers, scallions, and peanuts in a large bowl.
 
Prepare the vinaigrette by whisking together all the ingredients. Gradually pour the dressing over the salad and mix well.  Garnish
the salad with cucumber slices (peel the cucumber, cut it in half, remove seeds, and slice it) and sprigs of watercress. 

 from The New Carry-Out Cuisine 
 

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