Title: Custom Cuisine's Asian Chicken Salad with Spi
Categories: Poultry, Asian, Main dish, Salads
Yield: 4 Servings

-----------------------------------SALAD-----------------------------------
1 1/3 tb Seasame seeds
6 oz Snow peas (fresh or frozen)
1/2 c Chopped celery (inner stalk)
3/4 c Corn kernels (fresh/frozen)
1/4 c Chopped cilantro
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 Cold water
2 tb Sugar
1/4 ts Salt
1 1/2 ts Minced ginger root
1 ts Minced garlic
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini