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.
