Recipe - Custom Cuisines Asian Chicken Salad With Spi

SALAD
1 1/3 tablespoon Seasame seeds
6 ounce Snow peas (fresh or frozen)
One half cup Chopped celery (inner stalk)
Three fourths cup Corn kernels (fresh/frozen)
One fourth cup Chopped cilantro
One half pound Pasta (short bitesized)
1 pound Boneless skinless chicken
Breasts

SPICY PEANUT SAUCE
2 2/3 tablespoon Soy sauce
2 2/3 tablespoon Unseasoned rice vinegar
One fourth cup Cold water
2 tablespoon Sugar
One fourth teaspoon Salt
1 One half teaspoon Minced ginger root
1 teaspoon Minced garlic
One fourth 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, 34 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 Three fourths 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini