| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Chinese |
June 1994 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Linguine |
| 1/4 |
c |
Oriental sesame oil |
| 2 |
|
Roasted chickens; skinned, boned, |
|
|
; shredded (2 |
|
|
; 1/2-pound) |
| 4 |
bn |
Green onions; sliced |
| 2 |
bn |
Fresh cilantro; chopped |
| 4 |
|
Jalapeno chilies; seeded, deveined, |
|
|
; minced |
| 1 1/4 |
lb |
Snow peas; stringed, thinly |
|
|
; sliced lengthwise |
| 1 |
c |
Soy sauce |
| 1/2 |
c |
Creamy peanut butter; (do not use |
|
|
; old-fashioned style |
|
|
; or freshlyground) |
| 1/2 |
c |
Rice vinegar |
| 1/2 |
c |
Oriental sesame oil |
| 2 |
tb |
Sugar |
|
|
Napa cabbage leaves |
INSTRUCTIONS
SALAD
DRESSING
For salad:
Cook linguine in large pot of boiling salted water until just tender
but still firm to bite. Drain. Rinse with cold water to cool; drain
well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in
chicken, onions, cilantro and chilies.
Cook snow peas in medium saucepan of boiling salted water until just
crisp-tender, about 1 minute. Drain. Rinse with cold water to cool;
drain well. Mix into salad.
For dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in
processor; blend until smooth.
Pour dressing over salad and mix with hands to blend well. (Can be
prepared 1 day ahead. Cover and refrigerate.) Line large platter with
Napa cabbage leaves. Mound salad over and serve.
Serves 20.
Bon Appetit June 1994
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