Recipe: Cold Chicken and Noodle Salad with Peanut Dressing for CJ

COLD CHICKEN AND NOODLE SALAD WITH PEANUT DRESSING

2 large, whole boneless, skinless chicken breasts (about 1 1/2 pounds total)
Salt
4 cups broccoli florets
3 cups angle-cut 2-inch pieces of asparagus
9 ounces narrow fresh egg noodles, such as Contadina Linguini
1 tablespoon Asian dark sesame oil, from toasted seeds*
Peanut Dressing (recipe follows)
1 large sweet red pepper, stemmed, cored and angle-cut into 1/2-inch pieces
2/3 cup sliced green onion (tender tops included)
About 5 cups finely shredded Napa cabbage
3/4 cup roasted peanuts
1/3 cup finely chopped cilantro

In a medium skillet just large enough to hold them in a single layer, cover the chicken breasts with cold water. Add 1teaspoon salt, set over medium heat and bring to a simmer. Turn the chicken breasts and simmer until just cooked through while remaining juicy, about 5 minutes. Remove from the water and cool to room temperature. Trim off any fat and the central cartilage and cut the chicken breast into 1/2-inch cubes.

Bring a large pot of water to a boil. Add the broccoli and 2 teaspoons salt and cook uncovered, stirring once or twice, until crisp-tender, about 4 minutes (the water need not return to a boil). With a slotted spoon, transfer the broccoli immediately to a bowl of iced water.

Add the asparagus to the water and cook, stirring once or twice, until crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer the asparagus to the bowl with the broccoli. When cool, drain the vegetables immediately and pat dry.

Bring a second pot of water to a boil. Add the linguine and 2 teaspoons salt and cook according to the package directions, stirring occasionally, until just tender, about 3 minutes. Drain well, rinse under cold water and drain again. Transfer to a large bowl and toss with the sesame oil.

The salad can be prepared to this point several hours in advance. Cover the ingredients and hold at room temperature.

JUST BEFORE SERVING:
Add the dressing, broccoli, asparagus, sweet pepper and green onion to the bowl with the noodles and toss well. The salad can be prepared to this point up to 1 hour ahead. Cover and hold at room temperature.

TO SERVE:
Spread the cabbage in a layer on a single large platter or on serving plates. Divide the salad over the cabbage. Sprinkle with the peanuts and cilantro and serve immediately.

PEANUT DRESSING
Makes about 1 3/4 cups

1/2 cup supermarket type peanut butter, smooth or chunky
1/2 cup reduced sodium canned chicken broth
1/3 cup soy sauce, preferably tamari
1/4 cup Asian dark sesame oil, from toasted seeds
5 teaspoons red wine vinegar
5 teaspoons sugar
4 teaspoons minced fresh ginger
3 garlic cloves, peeled and minced
1 tablespoon Tabasco Pepper Sauce

In a food processor, combine the peanut butter, broth, soy sauce, oil, vinegar, sugar, ginger, garlic and Tabasco. Process, stopping several times to scrape down the sides of the work bowl, until smooth.

The dressing can be used immediately or may be refrigerated, tightly covered, for up to 3 days. Return to room temperature if chilled before using.

*ASIAN DARK SESAME OIL:
Usually - but not always - the label for dark sesame oil will say that it is made from toasted seeds. In any case, you will know it by it rich orange-brown color. It is a seasoning oil, powerfully flavored, and while a little can make magic, too much can overwhelm a delicate dish. Pale, cold-pressed sesame oils(I see them most often in health-food stores) are not acceptable substitutes.

Serves 6
Source: Recipe by Pamela Morgan from her cookbook, Flavors