Petitchef

Chinese noodle and chicken salad

Starter
15 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 15

Salad:

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 jalapeƱo chilies, seeded, deveined, minced

1 1/4 pounds snow peas, stringed, thinly sliced lengthwise


Dressing:

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

Preparation

  • 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.



Comments:

09/02/2016

Nice recipes blog
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