Chinese Pasta Salad

• 1 clove garlic
• 1 piece fresh ginger root size of a quarter
• 1Tbls. Sesame oil
• 1/3 c. Soy sauce
• 1 tsp. sugar
• 1Tbls. Fresh lemon juice
• 1tsp. Grated lemon peel
• 1-2 tsp. dry mustard
• 2 shakes Tabasco
• 3 Tbls. Rice vinegar
• 1/2 c. Salad oil
• 3 whole boneless chicken breasts
• 1 lb. cooked fettucine
• 4 scallions sliced thin with tops
• 3 stalks celery sliced thinly on diagonal
• 1/4 c. Cilantro chopped
• 1/4 c. Parsley chopped
• 1/4 c. Toasted sesame seeds

1. Dressing: in blender mince garlic and ginger. Add next 8 ingredients and blend. Add oil slowly so it incorporates well. Store in covered jar and refrigerate.
2. Salad: poach chicken, cool, shred. Marinate chicken in enough dressing to coat well (save the rest for the noodles) for 3-4 hours, but not overnight. Cook pasta, drain, add enough reserved dressing to prevent noodles from sticking together.
3. Assemble: toss cooled pasta with scallions, celery cilantro, parsley and all but 2 Tbls. of sesame seeds. Add chicken with dressing, toss. Sprinkle with reserved sesame seeds.

clove garlic, ginger root, sesame oil, soy sauce, sugar, lemon juice, lemon peel, dry mustard, rice vinegar, salad oil, chicken breasts, scallions, stalks celery, cilantro, parsley, sesame seeds

Taken from www.epicurious.com/recipes/member/views/chinese-pasta-salad-52839301 (may not work)