PASTA CHICKEN SALAD WITH PEANUTS

      Title: PASTA CHICKEN SALAD WITH PEANUTS
  Categories: Harned 1994, Main dish, Nuts, Pasta, Poultry
       Yield: 6 Servings
  
       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
 
 MMMMM------------------------VINAIGRETTE-----------------------------
       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
 
 MMMMM--------------------------GARNISH-------------------------------
            Cucumber
            Watercress
  
   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.
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