Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      small   whol  chicken breasts
   1      pound         linguine -- in 6" lengths
   1      small         green pepper -- julienne
   1      small         sweet red pepper -- julienne
   4                    scallions -- finely sliced
   1      cup           salted chopped peanuts
                        -- roasted
                        vinaigrette--
   1                    lemon -- juice of
   2      tablespoons   dijon mustard
   2      tablespoons   brown sugar
   2                    garlic cloves -- minced
   2      tablespoons   chopped fresh ginger root
                        -- (finely chopped)
     1/4  cup           to 1/3 c. red wine vinegar
     1/3  cup           sesame oil
     1/3  cup           vegetable oil
     1/3  cup           olive oil
                        salt and pepper -- to taste
                        garnish---
                        cucumber
                        watercress

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: