Recipe - Chinese Chicken Salad (Mf)

One fourth cup Peanut oil
2 tablespoon Oriental sesame oil
1 small Clov garlic; peeled and
blanched
1 tablespoon Sugar
3 tablespoon Rice vinegar
2 tablespoon Soy sauce
One fourth cup Peanut butter
2 tablespoon Sesame paste
Salt and freshly ground
black pepper
1 teaspoon Chili paste; with soy bean,
optional
2 cup Poached chicken breast; torn
into bite sized pieces
2 cup Cooked elbow macaroni
1 pack (10 ounces) frozen petite
green peas, thawed
2 Scallions; green part only
thinly cut or sliced up
Chopped cilantro; optional

In a food processor or blender, combine and puree the peanut and sesame
oils, garlic, sugar, rice vinegar, soy sauce, peanut butter and sesame
paste. Season to taste with salt and pepper. If you wish, stir in chili
paste.

Right before serving toss the chicken, macaroni and peas with the sauce and
garnish with scallions and cilantro.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Busted by Gail Shermeyer 4paws@netrax.net on Jun 22, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6700 Posted to MCRecipe Digest
V1 #673 by 4paws@netrax.net (ShermeyerGail) on Jul 15, 1997