Pasta Chicken Salad with Peanuts

• 3 small chicken breasts whole
• 1 pound pasta, linguine in 6 inch lengths
• 1 small green bell peppers julienned
• 1 small sweet red bell peppers julienned
• 4 each scallions, spring or green onions finely sliced
• 1 cup peanuts, salted roasted, chopped
• 1 each lemon juice of
• 2 tablespoons dijon mustard
• 2 tablespoons brown sugar
• 2 each garlic cloves minced
• 2 tablespoons ginger root fresh, finely chopped
• 1/4 cup red wine vinegar to 1/3 cup
• 13 cup sesame oil
• 13 cup vegetable oil
• 13 cup olive oil
• 1 x salt and black pepper to taste
• 1 x cucumbers
• 1 x watercress

1. Poach chicken breasts in lightly salted water or chicken broth until done, about 10 minutes.
2. (Or season the chicken with salt and pepper and bake it at 375F (190C).
3. for 25 minutes).
4. When chicken is cool, remove the meat from the bones and slice the meat thinly against the grain.
5. Cook linguine in salted water according to package instructions.
6. Rinse with cold water to cool.
7. Drain linguine.
8. Place the chicken, linguine, peppers, scallions and peanuts in a large bowl.
9. Prepare vinaigrette by whisking together all the ingredients.
10. Gradually pour the dressing over the salad; mix well.
11. Garnish with cucumber slices (peel the cucumber, cut it in half, remove the seeds and slice it) and watercress sprigs.

chicken breasts, pasta, green bell peppers, sweet red bell peppers, scallions, peanuts, lemon juice of, mustard, brown sugar, garlic, ginger root, red wine vinegar, sesame oil, vegetable oil, olive oil, salt, cucumbers, watercress

Taken from recipeland.com/recipe/v/pasta-chicken-salad-peanuts-33640 (may not work)