Pasta Chicken Salad With Peanuts

Recipe Ingredients

3		Chicken breasts
1 lb	454g / 16oz	Linguine - in 6" lengths
1 lb	454g / 16oz	Green pepper - julienned (small)
1 lb	454g / 16oz	Sweet red pepper - - julienned (small)
4		Scallions - finely sliced
1 cup	146g / 5.1oz	Salted chopped peanuts - - roasted
		Vinaigrette
1		Lemon - juice of
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Brown sugar
2		Garlic cloves - minced
2 tablespoons	30ml	Chopped fresh ginger root - - (finely chopped)
1/4 cup	59ml	To 1/3 c. Red wine vinegar
1/3 cup	78ml	Sesame oil
1/3 cup	78ml	Vegetable oil
1/3 cup	78ml	Olive oil
		Salt and pepper - to taste
		Garnish
		Cucumber
		Watercress

Recipe Instructions

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.

Source:
Tony Vallone of Tony's, Houston, TX

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