Cooking Recipe Pasta Chicken Salad With Peanuts

Recipe Ingredients

3 sm Whole chicken breasts

1 lb Linguine; in 6" lengths

1 sm Green pepper; julienned

1 sm Sweet red pepper julienned

4 Scallions; finely sliced

1 c Salted chopped peanuts roasted

VINAIGRETTE

1 Lemon; juice of

2 tb Dijon mustard

2 tb Brown sugar

2 Garlic cloves; minced

2 tb Chopped fresh ginger root (finely chopped)

1/4 c To 1/3 c. red wine vinegar

1/3 c Sesame oil

1/3 c Vegetable oil

1/3 c Olive oil

Salt and pepper; to taste

GARNISH

Cucumber

Watercress

Directions

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.

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

Place the chicken, linguine, peppers, scallions and peanuts in a large
bowl.

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.

Recipe from Eichelbaum & Company/San Francisco, CA. In _The New
Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston:
Houghton Mifflin Company, 1986. Pg. 228. ISBN 0-395-42504-2.
Electronic format by Cathy Harned.

Categories matching this recipe

Harned ,Poultry ,Pasta ,Main dish ,Nuts