*  Exported from  MasterCook  *
 
                      PASTA CHICKEN SALAD WITH PEANUTS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Nuts
                 Pasta                            Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
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