Chinese chicken salad with pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fettucine |
| 12 | ounces | Cooked chicken or smoked |
| Chicken | ||
| 4 | Scallions, thinly sliced | |
| 2 | To 3 tablespoons Oriental | |
| Sesame oil | ||
| 2 | To 3 tablespoons rice | |
| Vinegar | ||
| 2 | teaspoons | Chinese chili paste with |
| Garlic | ||
| ¼ | cup | Chunky peanut butter |
| Salt | ||
| Crushed red pepper | ||
| Spinach leaves as a bed for | ||
| Salad | ||
| 2 | Kirby cucumbers, peeled, | |
| Seeded and grated for | ||
| Garnish | ||
| Chopped peanuts and/or | ||
| Cilantro leaves for garnish, | ||
| Optional | ||
Directions
Boil the pasta until al dente, about 10 minutes.
While the water is coming to a boil for the pasta and the pasta itself is cooking, cut the chicken into strips about 2 inches long and ¼-inch wide. In the bottom of a mixing bowl combine the scallions, sesame oil, rice vinegar, chili paste and peanut butter.
Whisk until smooth and season with salt and crushed red pepper. Add more of any ingredient to make it taste as you wish.
Add the chicken. When the pasta is done, drain and rinse it under cold water to stop the cooking process and pat dry. Add the pasta to the bowl, toss the ingredients together and adjust the seasoning.
Transfer the salad to a platter lined with spinach leaves (dressed or not as you wish with a vinaigrette or favorite salad dressing).
Garnish with cucumbers, peanuts or cilantro.
Yield: 4 servings
MONDAY TO FRIDAY SHOW #MF6710