Recipe number 47016 is

Pasta Chicken Salad With Peanuts

The ingredients are:
3 small Whole chicken breasts 1 lb Linguine, in 6" lengths 1 small Green pepper, julienned 1 small Sweet red pepper - julienned 4 Scallions, finely sliced 1 cup Salted chopped peanuts - roasted MMMMMVINAIGRETTE 1 Lemon, juice of 2 tbsp Dijon mustard 2 tbsp Brown sugar 2 Garlic cloves, minced 2 tbsp Chopped fresh ginger root - (finely chopped) 1/4 cup To 1/3 c. red wine vinegar 1/3 cup Sesame oil 1/3 cup Vegetable oil 1/3 cup Olive oil Salt and pepper, to taste MMMMMGARNISH Cucumber Watercress

The recipe yield is:
6 Servings

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 bowl. 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.

Harned 1994; Main Dish; Nuts; Pasta; Poultry

free recipes home