Chinese Noodle and Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Store-bought roasted chicken makes this salad a snap to prepare. It's made spicy by combining chilies with linguine, green onions, snow peas, cilantro and a peanut dressing. From Bon Appetit Tastes of the World. Ingredients:
2 lbs linguine, cooked |
1/4 cup oriental sesame oil |
5 lbs chicken, roasted, skinned, boned, shredded |
4 bunches green onions, sliced |
2 bunches fresh cilantro, chopped |
4 jalapeno chilies, seeded, deveined, minced |
1 1/4 lbs snow peas, stringed, thinly sliced, lengthwise |
1 cup soy sauce |
1/2 cup creamy peanut butter (do not use old fashioned style or freshly ground) |
1/2 cup rice vinegar |
1/2 cup oriental sesame oil |
2 tablespoons sugar |
Directions:
1. FOR SALAD:
2. Cook linguine in large pot of boiling salted water until just tender but still firm to bite.
3. Drain.
4. Rinse with cold water to cool; drain well.
5. Transfer to a large bowl.
6. Add sesame oil; toss to blend.
7. Mix in chicken, onions, cilantro and chilies.
8. Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute.
9. Drain.
10. Rinse with cold water to cool; drain well.
11. Mix into salad.
12. FOR DRESSING:
13. Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
14. Pour dressing over salad and mix with hands to blend well.
15. (Can be prepared 1 day ahead. Cover and refrigerate.)
16. Line large platter with Napa cabbage leaves.
17. Mound salad over and serve.
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