Custom cuisine's asian chicken salad with spi

Yield: 4 Servings

Measure 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

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

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