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  • Asian Chicken Salad With Spicy Peanut Sauce

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    Asian Chicken Salad With Spicy Peanut Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/3 Tbsp. Seasame seeds
    • 6 ounce Snow peas (fresh or possibly frzn)
    • 1/2 c. Minced celery (inner stalk)
    • 3/4 c. Corn kernels (fresh/frzn)
    • 1/4 c. Minced cilantro
    • 1/2 lb Pasta (short bite-sized)
    • 1 lb Boneless skinless chicken breasts
    • 2 2/3 Tbsp. Soy sauce
    • 2 2/3 Tbsp. Unseasoned rice vinegar
    • 1/4 c. Cool water
    • 2 Tbsp. Sugar
    • 1/4 tsp Salt
    • 1 1/2 tsp Chopped ginger root
    • 1 tsp Chopped garlic
    • 1/4 c. Grnd roasted peanuts
    • 2 Tbsp. Peanut oil
    • 2 Tbsp. Sesame oil
    • 2 Tbsp. Warm chili oil, or possibly to taste

    Directions

    1. Toast sesame seeds in a small, dry skillet over medium heat, stirring constantly till seeds are golden brown, 3-4 min.
    2. Blanch fresh snow peas and corn in boiling water for 30 seconds, or possibly thaw if frzn. Cook pasta, drain and cold. Poach chicken in simmering water in a covered skillet till chicken is just done, about 15 to 20 min. Do not overcook.
    3. To prepare sauce, add in first 7 ingredients to a blender and process on high speed 1 minute. Add in grnd peanuts and process 1 minute more. In a c., combine oils and drizzle into blender mix while blending at low speed.
    4. In a large bowl combine blanched or possibly thawed corn, cooked pasta, celery, cilantro and 3/4 of the sauce. Chop chicken and arrange with snow peas over the pasta mix. Top with remaining sauce and toasted sesame seeds.
    5. Serve chilled or possibly at room temperature

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