Szechuan pasta chicken salad
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Szechuan pasta chicken salad
  Pasta    Chicken    Salad    Vegetables  
Last updated 6/12/2012 12:53:29 AM. Recipe ID 15296. Report a problem with this recipe.
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      Title: Szechuan pasta chicken salad
 Categories: Salads, Pasta, Chicken, Vegetables
      Yield: 1 Servings
 
      1 lb Thin noodles
    3/4 c  Soy sauce
    1/4 c  Peanut oil
      2 c  Mayonnaise
      1 tb Dijon mustard
    1/4 c  Oriental-style sesame oil
      2    Whole boneless, skinless
           Chicken breasts
      6    Green onions, thinly sliced
      2    Carrots, peeled & coarsely
           Chopped
      1    Red sweet pepper, chopped
      1    (8-oz.) can sliced bamboo
           Shoots, drained
      1    (6-oz.) jar mini corn on the
           Cob, drained and thinly
           Sliced
    1/2 c  Chopped, fresh cilantro
    1/2 lb Fresh snow peas, trimmed,
           Cut into julienne, blanched
           Then cooled in cold water,
           Drained
           Lightly toasted sesame seeds
           Szechuan chili oil
 
  Poach and cool chicken breasts.  Cut into bite-sized pieces and
  reserve.
  
  Cook noodles.  Drain and toss into a large bowl with 1/2 cup soy
  sauce, then peanut oil.  Cool to room temperature, occassionally
  stirring the noodles to coat thoroughly.
  
  Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup
  soy sauce and chili oil to taste.  Refrigerate until ready to use.
  
  Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini
  corn and chopped cilantro to noodles.  Mix gently.  Add mayonnaise
  mixture and blend well.  Cover and refrigerate until ready to serve,
  preferable overnight.
  
  Just before serving add julienned snow peas, adding a little extra soy
  sauce and peanut oil or mayonnaise if noodles seem dry.  Garnish with
  sesame seeds.
  
  Serves 10 to 12 as a salad.
  




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Recipe ID 15296 (Apr 03, 2005)

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