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Linguine Chicken Salad with Peanuts 3 small Whole chicken breasts 1 pound of Linguine; in 6" lengths 1 small Green pepper, julienned 1 small Sweet red pepper, julienned 4 Scallions, finely sliced 1 cup of salted chopped peanuts, roasted VINAIGRETTE 1 Lemon, juice of 2 tablespoons of Dijon mustard 2 tablespoons of brown sugar 2 Garlic cloves, minced 2 tablespoons of chopped fresh ginger root , finely chopped 1/4 = 1/3 cup of red wine vinegar 1/3 cup of sesame oil 1/3 cup of vegetable oil 1/3 cup of olive oil Salt and pepper; to taste GARNISH Cucumber Watercress | Instructions: 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 375ºF. 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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