Pasta chicken salad with peanuts
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Pasta chicken salad with peanuts
  Pasta    Chicken    Salad    Nuts    Poultry  
Last updated 6/12/2012 12:48:34 AM. Recipe ID 9683. Report a problem with this recipe.
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      Title: Pasta chicken salad with peanuts
 Categories: Harned 1994, Main dish, Nuts, Pasta, Poultry
      Yield: 6 Servings
      3 sm Whole chicken breasts
      1 lb Linguine; in 6" lengths
      1 sm Green pepper; julienned
      1 sm Sweet red pepper
           -- julienned
      4    Scallions; finely sliced
      1 c  Salted chopped peanuts
           -- roasted

      1    Lemon; juice of
      2 tb Dijon mustard
      2 tb Brown sugar
      2    Garlic cloves; minced
      2 tb Chopped fresh ginger root
           -- (finely chopped)
    1/4 c  To 1/3 c. red wine vinegar
    1/3 c  Sesame oil
    1/3 c  Vegetable oil
    1/3 c  Olive oil
           Salt and pepper; to taste

  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 375 F. 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
  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.

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Recipe ID 9683 (Apr 03, 2005)

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