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Asian Chicken Salad With Spicy Peanut Sauce

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 120545
cook method: stovetop

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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.

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