***Chicken Salad*** 1 1/3 tablespoon sesame seeds 6 ounces snow peas (fresh or frozen) 1/2 cup chopped celery (inner stalk) 3/4 cup corn kernels (fresh/frozen) 1/4 cup chopped cilantro 1/2 pound pasta (short bite-sized) 1 pound boneless skinless chicken breast ***Spicy Peanut Sauce*** 2 2/3 tablespoons soy sauce 2 2/3 tablespoons unseasoned rice vinegar 1/4 cup cold water 2 tablespoons sugar 1/4 teaspoon salt 1 1/2 teaspoon minced ginger root 1 teaspoon minced garlic 1/4 cup ground roasted peanuts 2 tablespoons peanut oil 2 tablespoons sesame oil 2 tablespoons hot chili oil, or to taste
Toast sesame seeds in a small, dry skillet over medium heat, stirring constantly until seeds are golden, 3-4 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 3/4 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.