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Chinese Noodle and Chicken or Turkey Salad

4.3

(52)

Leftover roasted chicken or turkey makes this rendition of a popular salad a snap to prepare. It's made spicy by combining chilies with linguine, green onions, snow peas, cilantro and a peanut dressing.

Recipe information

  • Yield

    Serves 20

Ingredients

Salad

2 pounds linguine
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

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
Napa cabbage leaves

Preparation

  1. For salad:

    Step 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.

    Step 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.

  2. For dressing:

    Step 3

    Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.

    Step 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.

TagsSaladSalad DressingLinguinePastaChinese-AmericanChineseEast AsianAsianChickenPoultryScallionOnionRoot VegetableVegetableCilantroHerbs & SpicesJalapeñoChilePeanut ButterNapa CabbageCabbageLeafy GreensMainDinnerDairy FreeMake AheadFood ProcessorBon Appétit
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