Ingredients
1/4
cup oriental sesame oil
2
2 1/2-pound roasted chickens, skinned, boned, shredded or 12 cups cooked turkey
4
bunches green onions, sliced
2
bunches fresh cilantro, chopped
4
jalapeño chilies, seeded, deveined, minced
1
1/4 pounds snow peas, stringed, thinly sliced lengthwise
1/2
cup creamy peanut butter (do not use old-fashioned style or freshly
1/2
cup oriental sesame oil
Directions
2.
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
3.
Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
5.
Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
6.
Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.
New-York Restaurants
