Prep 1 hr 20 mins
Cook 0 mins
originally from "Sunset" magazine
- 1 whole chicken breast, split (about 1 1/4 pound)
- 8 ounces dry linguine
- 1 tablespoon peppercorn
- 3⁄4 teaspoon dried hot red chile, crushed
- 3 tablespoons salad oil
- 1⁄3 cup rice vinegar or 1⁄3 cup cider vinegar
- 2 tablespoons soy sauce
- 1⁄4 cup fresh cilantro, chopped
- 1 small cucumber, thinly sliced
- In a 5-6 quart pan, bring about 3 quarts of water to a boil.
- Add chicken, cover and bring to a boil.
- Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
- Lift out chicken, let cool and reserve water.
- Remove and discard skin and bones*; tear chicken into bite-size shreds.
- If made ahead, cover and chill chicken and water until next day.
- Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
- Drain; immerse in cold water until cool, then drain well again.
- Remove any debris from peppercorns.
- In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
- Pour peppercorns into a blender and whirl until finely ground.
- Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
- Let cool and add ground pepper, vinegar, soy sauce and cilantro.
- On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
- Pour dressing evenly over salad and mix to blend.
- - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.
Fairly simple to make and the outcome is a delicious salad that makes you want another bite! Slightly on the hot side, so use the peppers according to your tastes! Very nice!