Asian Chicken Salad - Custom Cuisine

Recipe Ingredients

		Salad
1 1/3 tablespoons	19ml	Sesame seeds
6 oz	170g	Snow peas (fresh or frozen)
1/2 cup	55g / 1.9oz	Celery (inner stalk) - chopped
3/4 cup	46g / 1.6oz	Corn kernels (fresh/frozen)
1/4 cup	4g / 0.1oz	Cilantro - chopped
1/2 lb	227g / 8oz	Pasta - short bite-sized
1 lb	454g / 16oz	Boneless skinless chicken breasts
		Spicy Peanut Sauce
2 2/3 tablespoons	39ml	Soy sauce
2 2/3 tablespoons	39ml	Unseasoned rice vinegar
1/4 cup	59ml	Cold water
2 tablespoons	30ml	Sugar
1/4 teaspoon	1.3ml	Salt
1 1/2 teaspoons	7.5ml	Gingerroot - minced
1 teaspoon	5ml	Garlic - minced
1/4 cup	59ml	Roasted peanuts - ground
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Hot chili oil - or to taste

Recipe Instructions

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

Source:
Nathalie Dupree, "Prodigy Guest Chefs Cookbook"

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