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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This salad is great in the summertime, for buffets or for quick lunches. It has a nice kick to it!! Ingredients:
1 small chicken breast |
salt and pepper, to taste |
2 teaspoons vegetable oil |
2 tablespoons gingerroot, chopped |
2 tablespoons garlic, chopped |
2 tablespoons shallots, chopped |
1/2 cup crunchy peanut butter |
3 tablespoons soy sauce |
3 tablespoons lime juice |
1 tablespoon sesame oil |
2 tablespoons red wine vinegar |
1 tablespoon brown sugar |
1/2 teaspoon dried chili |
1/3 cup fresh cilantro or 1/3 cup fresh mint, chopped |
1/2 cup green onion, sliced |
1/2 cup carrot, shredded |
1/4 cup roasted peanuts, coarsely chopped |
1/2 lb spaghetti |
salt and pepper, to taste |
Directions:
1. Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.
2. Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer.
3. Poach for 25 minutes.
4. Allow chicken to cool in the cooking liquid.
5. Remove chicken from the pan, reserving the cooking liquid.
6. Cut into pieces.
7. In a small saucepan, over medium heat, heat the vegetable oil.
8. Add ginger, garlic and shallot; cook 4 - 5 minutes.
9. Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.
10. Stir with a wooden spoon until the sauce is smooth.
11. Add all remaining ingredients.
12. Toss the pasta salad gently but thoroughly.
13. Season with salt and pepper.
14. If sauce is too thick, add more reserved cooking liquid.
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