Pasta Chicken Salad with Peanuts
Submitted by donnaocean
Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis chicken pasta salad borrows big flavors from Asian-inspired cooking: sesame oil, fresh ginger, and roasted peanuts tossed with poached chicken and cold linguine.
The vinaigrette does all the heavy... all the work here. Dijon mustard, brown sugar, fresh ginger, garlic, red wine vinegar, and a triple-oil blend of sesame, olive, and vegetable oil come together into a dressing that’s nutty, tangy, and just sweet enough to balance the heat from the mustard.
Slice the chicken breast thin, against the grain, after it cools. This keeps the meat tender in the salad instead of chewy. Poaching is the gentler method, but baking works too if you prefer slightly firmer texture with browned edges.
Rinse the cooked linguine under cold water immediately. This stops the cooking and washes off surface starch so the noodles stay separate instead of clumping into a sticky mass.
Pro Tips
- Break the linguine into shorter lengths before cooking. Six-inch pieces are easier to eat and distribute more evenly in the salad.
- Add the peanuts right before serving. They lose their crunch fast once dressed.
- Make the vinaigrette ahead and refrigerate. The ginger and garlic flavors intensify overnight.
- Seed the cucumber before slicing for garnish. The watery center dilutes the dressing.
Variations
- Thai-inspired: Add a splash of fish sauce and lime juice to the vinaigrette, and garnish with fresh cilantro and crushed red pepper.
- Vegetarian: Replace the chicken with baked tofu or edamame for a plant-based protein swap.
Ingredients
Directions
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℉ (190℃). 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.
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