Title: Custom Cuisine's Asian Chicken Salad with Spi
Categories: Poultry, Asian, Main dish, Salads
Yield: 4 servings
--------------------------SALAD:--------------------------
1 1/3 tb Sesame seeds
6 oz Snow peas (fresh or frozen)
1/2 c Celery, chopped (inner stalk)
3/4 c Corn kernels (fresh/frozen)
1/4 c Cilantro, chopped
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 Water, cold
2 tb Sugar
1/4 ts Salt
1 1/2 ts Ginger root, minced
1 ts Garlic, minced
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
