Chinese Noodle and Chicken Salad

Store-bought roasted chicken makes this salad a snap to prepare. It's made spicy by combining chilies with linguine, green onions, snow peas, cilantro and a peanut dressing. From Bon Appetit Tastes of the World.

• Ready In: 30 mins
• Serves: 20

Ingredients

• 2  lbs linguine, cooked
• 1⁄4 cup  oriental sesame oil
• 5  lbs chicken, roasted, skinned, boned, shredded
• 4  bunches green onions, sliced
• 2  bunches fresh cilantro, chopped
• 4  jalapeno chilies, seeded, deveined, minced
• 1 1⁄4 lbs snow peas, stringed, thinly sliced, lengthwise

• DRESSING

• 1  cup soy sauce
• 1⁄2 cup creamy peanut butter (do not use old fashioned style or freshly ground)
• 1⁄2 cup rice vinegar
• 1⁄2 cup  oriental sesame oil
• 2  tablespoons sugar

Directions

1. FOR SALAD:
2. Cook linguine in large pot of boiling salted water until just tender but still firm to bite.
3. Drain.
4. Rinse with cold water to cool; drain well.
5. Transfer to a large bowl.
6. Add sesame oil; toss to blend.
7. Mix in chicken, onions, cilantro and chilies.
8. Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute.
9. Drain.
10. Rinse with cold water to cool; drain well.
11. Mix into salad.
12. FOR DRESSING:
13. Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
14. Pour dressing over salad and mix with hands to blend well.
15. (Can be prepared 1 day ahead. Cover and refrigerate.)
16. Line large platter with Napa cabbage leaves.
17. Mound salad over and serve.