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The version pictured is without chicken. I made it for Book Club this last month and my book club has quite a few non-meat eaters. So I ditched the chicken. I really like it with chicken so I gave the full recipe. It’s a great make ahead recipe that seems to be a crowd pleaser. If you are not a coconut fan, don’t worry, the flavor of the coconut milk does not come through, it’s just there to mellow out the heat of the pepper.

Asian Chicken Salad with Sesame-Peanut Dressing

3 TBSP vegetable oil
6 garlic cloves, minced
3 jalepeno chiles, seeded, minced
1 1/2 cups unsweetend coconut milk
1/3 cup creamy peanut butter
1/3 cup soy sauce
2 TBSP fresh lime juice
2TBSP oriental sesame oil
2TBSP minced, fresh ginger
1 TBSP honey
1 1/2 tsp Tabasco Sauce
1 small diced red bell pepper
4 sliced green onions
8 0z blanched fresh green beans
1 lb skinless, boneless chicken breast, cut into 1/4 inch wide strips
1 lb linguine
1/4 cup toasted sesame seeds

Heat 2 TBSP of the oil in a heavy pan. Add the garlic and jalepenos, and saute until tender, about 3 minutes.
Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and Tabasco. Whisk until smooth. Bring to a simmer. Remove from heat and season to taste with salt and pepper.
Heat the remaining oil in pan. Add the bell pepper and green onions and saute about 3 inutes. Add chicken and saute until cooked through. Add sauce to this and set aside.
Cook the linguines al dente, and drain. Pour the sauce over the pasta. Toss with the green beans. Serve at room temperature sprinkled with the sesame seeds.

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