Chinese noodle and chicken salad

Name: Chinese noodle and chicken salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15
Cuisine: En
Ingredients: 2 pounds linguine; 1/4 cup oriental sesame oil; 2 2 1/2-pound roasted chickens, skinned, boned, shredded or 12 cups cooked turkey; 4 bunches green onions, sliced; 2 bunches fresh cilantro, chopped; 4 jalapeño chilies, seeded, deveined, minced; 1 1/4 pounds snow peas, stringed, thinly sliced lengthwise; 1 cup soy sauce; 1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground); 1/2 cup rice vinegar; 1/2 cup oriental sesame oil; 2 tablespoons sugar; 1 tablespoon fresh ginger, chopped; Napa cabbage leaves

Starter

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

For salad:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
For dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil, sugar and ginger in processor; blend until smooth.
Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.).
Line large platter with Napa cabbage leaves. Mound salad over and serve.