Chinese Noodle and Chicken Salad Recipe

3      Reviews by:    Edward Jones   Chinese Noodle and Chicken Salad Recipe creates a delicious pasta salad using linguine, sesame oil, chicken, green onions, cilantro, jalapeno and snow peas drizzled with homemade dressing with this tasty pasta salad recipe. Food Category:    Salads Cuisine Origin:    Chinese    Servings: 20 Calories: 382 per serving Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   12 Minutes Total Time:   27 Minutes

INGREDIENTS

• 2 lbs. linguine
• 1/4 cup Oriental sesame oil
• 2 2 1/2-lb. roasted chickens, skinned, boned, shredded (see Note)
• 4 bunches green onions, sliced
• 2 bunches fresh cilantro, chopped
• 4 jalapeno chiles, seeded, deveined, minced
• 1 1/4 lbs. snow peas, stringed, thinly sliced lengthwise
• For Dressing:
• 1 cup soy sauce
• 1/2 cup creamy peanut butter (see Note)
• 1/2 cup rice vinegar
• 1/2 cup Oriental sesame oil
• 2 Tbls. sugar
• Napa Cabbage leaves

DIRECTIONS

• Note: store-bought roasted chicken makes this rendition of a popular salad a snap to prepare. For peanut butter, do not use old-fashioned style or freshly ground. This recipe makes 20 servings, reduce ingredients proportionately for less servings.)
• 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, onions, cilantro and chiles.
• 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 and Service: Combine soy sauce, peanut butter, vinegar, sesame oil, and sugar in processor; blend until smooth. Pour dressing over salad and mix with hands to blend well. (DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

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