Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 sm Whole chicken breasts
1 lb Linguine; in 6" lengths
1 sm Green pepper; julienned
1 sm Sweet red pepper
-- julienned
4 Scallions; finely sliced
1 c Salted chopped peanuts
-- roasted

------------------------VINAIGRETTE-----------------------------
1 Lemon; juice of
2 tb Dijon mustard
2 tb Brown sugar
2 Garlic cloves; minced
2 tb Chopped fresh ginger root
-- (finely chopped)
1/4 c To 1/3 c. red wine vinegar
1/3 c Sesame oil
1/3 c Vegetable oil
1/3 c Olive oil
Salt and pepper; to taste

--------------------------GARNISH-------------------------------
Cucumber
Watercress

Poach chicken breasts in lightly salted water or chicken broth until
done, about 10 minutes. (Or season the chicken with salt and pepper
and bake it at 375 F. for 25 minutes). When chicken is cool, remove
the meat from the bones and slice the meat thinly against the grain.

Cook linguine in salted water according to package instructions.
Rinse with cold water to cool. Drain linguine.

Place the chicken, linguine, peppers, scallions and peanuts in a large
bowl.

Prepare vinaigrette by whisking together all the ingredients.
Gradually pour the dressing over the salad; mix well. Garnish with
cucumber slices (peel the cucumber, cut it in half, remove the seeds
and slice it) and watercress sprigs.

Recipe from Eichelbaum Company/San Francisco, CA. In _The New
Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston:
Houghton Mifflin Company, 1986. Pg. 228. ISBN 0-395-42504-2.
Electronic format by Cathy Harned.

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