Custom cuisine's asian chicken salad with spi
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | tablespoon | Seasame seeds |
| 6 | ounces | Snow peas (fresh or frozen) |
| ½ | cup | Chopped celery (inner stalk) |
| ¾ | cup | Corn kernels (fresh/frozen) |
| ¼ | cup | Chopped cilantro |
| ½ | pounds | Pasta (short bite-sized) |
| 1 | pounds | Boneless skinless chicken |
| Breasts | ||
| 2⅔ | tablespoon | Soy sauce |
| 2⅔ | tablespoon | Unseasoned rice vinegar |
| ¼ | cup | Cold water |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Salt |
| 1½ | teaspoon | Minced ginger root |
| 1 | teaspoon | Minced garlic |
| ¼ | cup | Ground roasted peanuts |
| 2 | tablespoons | Peanut oil |
| 2 | tablespoons | Sesame oil |
| 2 | tablespoons | Hot chili oil, or to taste |
Directions
SALAD
SPICY PEANUT SAUCE
Toast sesame seeds in a small, dry skillet over medium heat, stirring constantly until seeds are golden, 3-4 minutes.
Blanch fresh snow peas and corn in boiling water for 30 seconds, or thaw if frozen. Cook pasta, drain and cool. Poach chicken in simmering water in a covered skillet until chicken is just done, about 15 to 20 minutes. Don't overcook.
To prepare sauce, add first 7 ingredients to a blender and process on high speed 1 minute. Add ground peanuts and process 1 minute more.
In a cup, combine oils and drizzle into blender mixture while blending at low speed.
In a large bowl combine blanched or thawed corn, cooked pasta, celery, cilantro and ¾ of the sauce. Chop chicken and arrange with snow peas over the pasta mixture. Top with remaining sauce and toasted sesame seeds. Serve chilled or at room temperature