---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Custom Cuisine’s Asian Chicken Salad with Spi
  Categories: Poultry, Asian, Main dish, Salads
       Yield: 4 servings
  
 --------------------------SALAD:--------------------------
   1 1/3 tb Seasame seeds
       6 oz Snow peas (fresh or frozen)
     1/2 c  Chopped celery (inner stalk)
     3/4 c  Corn kernels (fresh/frozen)
     1/4 c  Chopped cilantro
     1/2 lb Pasta (short bite-sized)
       1 lb Boneless skinless chicken
            Breasts
 
 --------------------SPICY PEANUT SAUCE:--------------------
   2 2/3 tb Soy sauce
   2 2/3 tb Unseasoned rice vinegar
     1/4 c  Cold water
       2 tb Sugar
     1/4 ts Salt
   1 1/2 ts Minced ginger root
       1 ts Minced garlic
     1/4 c  Ground roasted peanuts
       2 tb Peanut oil
       2 tb Sesame oil
       2 tb Hot chili oil, or to taste
  
   Toast sesame seeds in a small, dry skillet over medium
   heat, stirring constantly until seeds are golden, 3-4
   minutes.
   
   Blanch fresh snow peas and corn in boiling water for
   30 seconds, or thaw if frozen.  Cook pasta, drain and
   cool.  Poach chicken in simmering water in a covered
   skillet until chicken is just done, about 15 to 20
   minutes. Don't overcook.
   
   To prepare sauce, add first 7 ingredients to a blender
   and process on high speed 1 minute.  Add ground
   peanuts and process 1 minute more.  In a cup, combine
   oils and drizzle into blender mixture while blending
   at low speed.
   
   In a large bowl combine blanched or thawed corn,
   cooked pasta, celery, cilantro and 3/4 of the sauce.
   Chop chicken and arrange with snow peas over the pasta
   mixture.  Top with remaining sauce and toasted sesame
   seeds.  Serve chilled or at room temperature
  
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