Asian Chicken Salad With Spicy Peanut Sauce Recipe

• 1 1/3 Tbsp. Seasame seeds
• 6 ounce Snow peas (fresh or possibly frzn)
• 1/2 c. Minced celery (inner stalk)
• 3/4 c. Corn kernels (fresh/frzn)
• 1/4 c. Minced cilantro
• 1/2 lb Pasta (short bite-sized)
• 1 lb Boneless skinless chicken breasts
• 2 2/3 Tbsp. Soy sauce
• 2 2/3 Tbsp. Unseasoned rice vinegar
• 1/4 c. Cool water
• 2 Tbsp. Sugar
• 1/4 tsp Salt
• 1 1/2 tsp Chopped ginger root
• 1 tsp Chopped garlic
• 1/4 c. Grnd roasted peanuts
• 2 Tbsp. Peanut oil
• 2 Tbsp. Sesame oil
• 2 Tbsp. Warm chili oil, or possibly to taste

1. Toast sesame seeds in a small, dry skillet over medium heat, stirring constantly till seeds are golden brown, 3-4 min.
2. Blanch fresh snow peas and corn in boiling water for 30 seconds, or possibly thaw if frzn.
3. Cook pasta, drain and cold.
4. Poach chicken in simmering water in a covered skillet till chicken is just done, about 15 to 20 min.
5. Do not overcook.
6. To prepare sauce, add in first 7 ingredients to a blender and process on high speed 1 minute.
7. Add in grnd peanuts and process 1 minute more.
8. In a c., combine oils and drizzle into blender mix while blending at low speed.
9. In a large bowl combine blanched or possibly thawed corn, cooked pasta, celery, cilantro and 3/4 of the sauce.
10. Chop chicken and arrange with snow peas over the pasta mix.
11. Top with remaining sauce and toasted sesame seeds.
12. Serve chilled or possibly at room temperature

seasame seeds, peas, celery, corn kernels, cilantro, pasta, chicken breasts, soy sauce, rice vinegar, water, sugar, salt, ginger root, garlic, peanuts, peanut oil, sesame oil, chili oil

Taken from cookeatshare.com/recipes/asian-chicken-salad-with-spicy-peanut-sauce-70240 (may not work)