| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
Harned 1994, Main dish, Nuts, Pasta, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
sm |
Whole chicken breasts |
| 1 |
lb |
Linguine; in 6" lengths |
| 1 |
sm |
Green pepper; julienned |
| 1 |
sm |
Sweet red pepper julienned |
| 4 |
|
Scallions; finely sliced |
| 1 |
c |
Salted chopped peanuts roasted |
| 1 |
|
Lemon; juice of |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Brown sugar |
| 2 |
|
Garlic cloves; minced |
| 2 |
tb |
Chopped fresh ginger root (finely chopped) |
| 1/4 |
c |
To 1/3 c. red wine vinegar |
| 1/3 |
c |
Sesame oil |
| 1/3 |
c |
Vegetable oil |
| 1/3 |
c |
Olive oil |
|
|
Salt and pepper; to taste |
|
|
Cucumber |
|
|
Watercress |
INSTRUCTIONS
VINAIGRETTE
GARNISH
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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