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Categories:
chicken breasts Pasta green bell peppers sweet red bell peppers scallions peanuts Lemon [juice of] mustard brown sugar garlic ginger root red wine vinegar sesame oil vegetable oil olive oil salt cucumbers watercress
Viewed: 64 - Published at: a year agoIngredients
- 3 small chicken breasts whole
- 1 pound pasta, linguine in 6 inch lengths
- 1 small green bell peppers julienned
- 1 small sweet red bell peppers julienned
- 4 each scallions, spring or green onions finely sliced
- 1 cup peanuts, salted roasted, chopped
- 1 each lemon juice of
- 2 tablespoons dijon mustard
- 2 tablespoons brown sugar
- 2 each garlic cloves minced
- 2 tablespoons ginger root fresh, finely chopped
- 1/4 cup red wine vinegar to 1/3 cup
- 13 cup sesame oil
- 13 cup vegetable oil
- 13 cup olive oil
- 1 x salt and black pepper to taste
- 1 x cucumbers
- 1 x watercress
Method
- Poach chicken breasts in lightly salted water or chicken broth until done, about 10 minutes.
- (Or season the chicken with salt and pepper and bake it at 375F (190C).
- for 25 minutes).
- When chicken is cool, remove the meat from the bones and slice the meat thinly against the grain.
- Cook linguine in salted water according to package instructions.
- Rinse with cold water to cool.
- Drain linguine.
- Place the chicken, linguine, peppers, scallions and peanuts in a large bowl.
- Prepare vinaigrette by whisking together all the ingredients.
- Gradually pour the dressing over the salad; mix well.
- Garnish with cucumber slices (peel the cucumber, cut it in half, remove the seeds and slice it) and watercress sprigs.
