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SALAD:CHINESE CHICKEN SALAD WITH SPICY N




Source of Recipe


MERYL


List of Ingredients




1 pound linguine
1 tablespoon plus 2 teaspoons dark sesame oil
One 3-pound roasted chicken
1/2 cup tahini
1/4 cup chunky peanut butter
1 teaspoon minced garlic
1/3 cup soy sauce
1/4 cup sake or mirin
3 tablespoons water
1 1/2 tablespoons safflower oil
1 teaspoon hot chili oil
16 water chestnuts, thinly sliced
1 cucumber, peeled, halved lengthwise, seeded, thinly sliced
1 large red bell pepper, cut julienne
2 scallions, thinly sliced
1 tablespoon sesame seeds
1 tablespoon minced cilantro


Recipe



Cook pasta in large pot of boiling salted water until tender, about 12 minutes; drain. Toss with 1 tablespoon sesame oil in a bowl. Cover and chill at least 2 hours.

Cut chicken into 1/4-inch strips. Cover and chill.

Blend tahini, peanut butter and garlic in a small bowl. Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake, water, safflower oil and chili oil. Add to noodles. Mix in chicken, water chestnuts and half of cucumber.

Transfer to a large platter. Garnish with remaining cucumbers, red bell pepper and scallions. Sprinkle top with cilantro and sesame seeds and serve.

Serves 4.