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Custom Cuisine's Asian Chicken Salad With Spimain dish, poultry, salads, asian ----SALAD---- 1 1/3 tablespoon seasame seeds 6 oz snow peas (fresh or frozen) 1/2 cup chopped celery (inner stalk) 3/4 cup corn kernels (fresh/frozen) 1/4 cup chopped cilantro 1/2 lb pasta (short bite-sized) 1 lb boneless skinless chicken 1 breasts ----SPICY PEANUT SAUCE---- 2 2/3 tablespoon soy sauce 2 2/3 tablespoon unseasoned rice vinegar 1/4 cup cold water 2 tablespoon sugar 1/4 teaspoon salt 1 1/2 teaspoon minced ginger root 1 teaspoon minced garlic 1/4 cup ground roasted peanuts 2 tablespoon peanut oil 2 tablespoon sesame oil 2 tablespoon 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
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