***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.
Nutritional data has not been calculated yet.
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