Title: Asian chicken salad w/spicy peanut sauce
 Categories: Salad
      Yield: 4 Servings
 
---------------------------SALAD--------------------------------
  1 1/3 tb Seasame seeds
      6 oz Snow peas (fresh or frozen)
    1/2 c  Chopped celery (inner stalk)
    3/4 c  Corn kernels (fresh/frozen)
    1/4 c  Chopped cilantro
    1/2 lb Pasta (short bite-sized)
      1 lb Boneless skinless chicken
           -breasts

---------------------SPICY PEANUT SAUCE--------------------------
  2 2/3 tb Soy sauce
  2 2/3 tb Unseasoned rice vinegar
    1/4 c  Cold water
      2 tb Sugar
    1/4 ts Salt
  1 1/2 ts Minced ginger root
      1 ts Minced garlic
    1/4 c  Ground roasted peanuts
      2 tb Peanut oil
      2 tb Sesame oil
      2 tb Hot chili oil; or to taste
   
  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 3/4 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