Chinese Noodle and Chicken or Turkey Salad



1 pounds linguine
1/8 cup oriental sesame oil
1 2 1/2-pound roasted chicken, skinned, boned, shredded or 6 cups cooked turkey
2 bunches green onions, sliced
1 bunches fresh cilantro, chopped
2 jalapeño chilies, seeded, deveined, minced
3/4 pound snow peas, stringed, thinly sliced lengthwise

Dressing:
1/2 cup soy sauce
1/4 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup rice vinegar
1/4 cup oriental sesame oil
1 tablespoons sugar

Napa cabbage leaves

1. 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.
2. 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.
3. For dressing: Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
4. 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.

Serves 10

Bon Appétit |