Chinese Noodle Chicken Salad

Chinese Noodle Chicken Salad

Serves 20-30
Bon Appétit, June 1994

I’ve been making this recipe for years. If you use the full recipe (rather than half), it does make a very large batch; however, it’s a good amount for large parties.


Salad: 

2 lbs linguini

1/4 C. Sesame oil
2 to 2.5 lbs roasted chicken, skinned, boned, shredded

4 bunches green onions, sliced

2 bunches fresh cilantro, chopped

4 jalapenos, seeded, deveined, minced

1-1/4 lbs snow peas, stringed, thinly sliced lengthwise

Dressing:

3/4 C. low sodium soy sauce

1/4 C. water
1/2 C. Creamy peanut butter
1/2 C. Rice Vinegar
1/2 C. Sesame oil
2 T.  Sugar


Directions:

Combine dressing ingredient in a food process until smooth. Set aside.

Cook linguini until al dente.  Drain, place in a large bowl; cool. Add sesame coat so the linguini doesn’t stick together.

Cook snow peas for one minute. Drain well and cool. [I save the linguini water to blanch the snow peas].

Mix in the chicken, onions, cilantro, jalapenos, and snow peas.

Pour dressing and toss to coat. 

Note: Can be prepared 1 day ahead but add the dressing right before serving.


19 July 2016: I made this again for an office luncheon. I cut the recipe in half (except the dressing) and it was still a very large amount of salad.  Next time I'll make this recipe, I will work around using just 1/4 lb. of linguini.