Preparation:
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 th e 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 and Company/San Francisco, CA. In "The New Carry-Out Cuisine" by Phyllis Meras with Linda Glick Conway. Boston: |
