Pasta Chicken Salad with Peanuts
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | small |
chicken breasts
whole |
*
|
| 1 | pound |
pasta, linguine
in 6 inch lengths |
|
| 1 | small |
green bell peppers
julienned |
|
| 1 | small |
sweet red bell peppers
julienned |
|
| 4 | each |
scallions, spring or green onions
finely sliced |
|
| 1 | cup |
peanuts, salted
roasted, chopped |
|
| Vinaigrette | |||
| 1 | each |
lemon
juice of |
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
ginger root
fresh, finely chopped |
|
| ¼ | cup |
red wine vinegar
to 1/3 cup |
|
| ⅓ | cup |
sesame oil
|
|
| ⅓ | cup |
vegetable oil
|
|
| ⅓ | cup |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Garnish | |||
| 1 | x |
cucumbers
|
*
|
| 1 | x |
watercress
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | small |
chicken breasts
whole |
*
|
| 453.6 | g |
pasta, linguine
in 6 inch lengths |
|
| 1 | small |
green bell peppers
julienned |
|
| 1 | small |
sweet red bell peppers
julienned |
|
| 4 | each |
scallions, spring or green onions
finely sliced |
|
| 237 | ml |
peanuts, salted
roasted, chopped |
|
| Vinaigrette | |||
| 1 | each |
lemon
juice of |
|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
brown sugar
|
|
| 2 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
ginger root
fresh, finely chopped |
|
| 59 | ml |
red wine vinegar
to 1/3 cup |
|
| 79 | ml |
sesame oil
|
|
| 79 | ml |
vegetable oil
|
|
| 79 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Garnish | |||
| 1 | x |
cucumbers
|
*
|
| 1 | x |
watercress
|
*
|
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.
