Chinese Chicken Salad with Sesame Sauce

This is a great way to use left over chicken or turkey.
Serves 6

1 ½ cups chicken, cooked
1 pound linguini pasta, or Chinese egg noodles
2 tablespoons dark sesame oil
½ cup sesame paste (tahini) or peanut butter  
2 tablespoons Sugar
3 tablespoons soy sauce or tamari, or to taste
1 ½ teaspoons ginger, minced
1 tablespoon rice or wine vinegar
1 bunch cilantro, chopped
½ teaspoon freshly ground black pepper
¼ pound snow peas
½ red pepper cut into julienne strips
½ cup scallions, sliced thin for garnish
Optional Boston lettuce

1. Set a large pot of water to boil and add 1 tablespoon salt. When water comes to a boil, cook pasta until just tender.

2. While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, and pepper in a large bowl. Thin the sauce with hot water from the pasta pot, so that it is about the consistency of heavy cream; you may need 1/4 to 1/2 cup. When pasta is done, drain it.

3. Toss noodles and chicken with sauce, snow peas and red peppers. Taste and adjust seasoning as necessary if it needs salt add more soy sauce, then garnish with scallions and serve in lettuce cups(optional).

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Copyright © Julie Logue Riordan, Cooking with Julie