Chinese Noodle and Chicken or Turkey Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Leftover roasted chicken or turkey makes this rendition of a popular salad a snap to prepare. It's made spicy by combining chilies with linguine, green onions, snow peas, cilantro and a peanut dressing. 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 |
napa cabbage leaves |
Directions:
1. 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.
2. 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.
3. For dressing: Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
4. 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.
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