---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Custom Cuisine's Asian Chicken Salad with Spi
 Categories: Poultry, Asian, Main dish, Salads
      Yield: 4 servings
 
--------------------------SALAD:--------------------------
  1 1/3 tb Sesame seeds
      6 oz Snow peas (fresh or frozen)
    1/2 c  Celery, chopped (inner stalk)
    3/4 c  Corn kernels (fresh/frozen)
    1/4 c  Cilantro, chopped
    1/2 lb Pasta (short bite-sized)
      1 lb Boneless skinless chicken
           -breasts

--------------------SPICY PEANUT SAUCE:--------------------
  2 2/3 tb Soy sauce
  2 2/3 tb Unseasoned rice vinegar
    1/4 c  Water, cold
      2 tb Sugar
    1/4 ts Salt
  1 1/2 ts Ginger root, minced
      1 ts Garlic, minced
    1/4 c  Ground roasted peanuts
      2 tb Peanut oil
      2 tb Sesame oil
      2 tb Hot chili oil, or to taste
 
  Toast sesame seeds in a small, dry skillet over medium
  heat, stirring constantly until seeds are golden, 3-4
  minutes.
  
  Blanch fresh snow peas and corn in boiling water for
  30 seconds, or thaw if frozen.  Cook pasta, drain and
  cool.  Poach chicken in simmering water in a covered
  skillet until chicken is just done, about 15 to 20
  minutes. Don't overcook.
  
  To prepare sauce, add first 7 ingredients to a blender
  and process on high speed 1 minute.  Add ground
  peanuts and process 1 minute more.  In a cup, combine
  oils and drizzle into blender mixture while blending
  at low speed.
  
  In a large bowl combine blanched or thawed corn,
  cooked pasta, celery, cilantro and 3/4 of the sauce.
  Chop chicken and arrange with snow peas over the pasta
  mixture.  Top with remaining sauce and toasted sesame
  seeds.  Serve chilled or at room temperature
 
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