Custom Cuisine's Asian Chicken Salad With Spicy Peanut Sauce Recipe

Step 1

Toast sesame seeds in a small, dry skillet over medium heat, stirring constantly until seeds are golden, 3-4 minutes.

Step 2

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.

Step 3

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.

Step 4

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

Things You'll Need

  • 1 1/3tb Seasame seeds
  • 6oz Snow peas (fresh or frozen)
  • 1/2c Chopped celery (inner stalk)
  • 3/4c Corn kernels (fresh/frozen)
  • 1/4c Chopped cilantro
  • 1/2lb Pasta (short bite-sized)
  • 1lb Boneless skinless chicken breasts
  • 2 2/3tb Soy sauce
  • 2 2/3tb Unseasoned rice vinegar
  • 1/4c Cold water
  • 2tb Sugar
  • 1/4ts Salt
  • 1 1/2ts Minced ginger root
  • 1ts Minced garlic
  • 1/4c Ground roasted peanuts
  • 2tb Peanut oil
  • 2tb Sesame oil
  • 2tb >Hot chili oil, or to taste

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