Recipe - Pasta Chicken Salad With Peanuts

3 small Whole chicken breasts
1 pound Linguine; in 6" lengths
1 small Green pepper; julienned
1 small Sweet red pepper
julienned
4 Scallions; finely cut or sliced up
1 cup Salted chopped peanuts
roasted

VINAIGRETTE
1 Lemon; juice of
2 tablespoon Dijon mustard
2 tablespoon Brown sugar
2 Garlic cloves; minced
2 tablespoon Chopped fresh ginger root
(finely chopped)
One fourth cup To 1/3 c. red wine vinegar
1/3 cup Sesame oil
1/3 cup Vegetable oil
1/3 cup Olive oil
Salt and pepper; to taste

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 CarryOut
Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin
Company, 1986. Pg. 228. ISBN 0395425042. Electronic format by Cathy
Harned.

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