*  Exported from  MasterCook  *
                       Chinese Chicken Salad (Lunden)
 Recipe By     : Joan Lunden’s Healthy Cooking (1996)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : None
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         **FOR THE DRESSING.
    3      tablespoons   hoisin sauce
    2      tablespoons   natural-style peanut butter -- or to taste
    2      teaspoons     light brown sugar -- or less
      3/4  teaspoon      Asian chili paste
    1      teaspoon      grated gingerroot -- fresh
    3      tablespoons   sweet rice vinegar
    1      tablespoon    Asian sesame oil -- or to taste
                         Salt -- to taste
                         ***FOR THE SALAD***
    1      pound         skinless boneless chicken breasts
                         Nonstick vegetable oil spray
      1/4  pound         angel hair pasta -- (cappellini)
                         OR substitute long pasta of choice
    4      cups          romaine lettuce -- rinsed and spun
    2      cups          shredded carrots
      3/4  cup           finely chopped scallions
      1/4  cup           chopped fresh cilantro -- leaves only
 Preheat the oven to 350-degF.  Prepare the grill.  Start heating water
 for pasta.
 In a bowl, whisk together all the ingredients for the dressing.
 Spray the chicken lightly with the nonstick vegetable oil spray.  Grill
 the chicken on a rack set 4 inches from the glowing coals for 6 to 8
 minutes a side, or until it is just cooked through.  Let the chicken
 stand for 10 minutes before thinly slicing it.
 Cook the pasta and drain it well.  Rinse with cold water, and drain it
 again.  Arrange the pasta in one layer in a large shallow baking pan
 that has been sprayed with the nonstick vegetable oil spray.  Bake the
 pasta for 20 minutes, or until it is just golden.  Season cappellini
 with salt, if desired, and break it up into 1/2-inch-length pieces.
 In a large bowl, toss the lettuce, carrots, scallions, chicken,
 cappellini, and coriander with the dressing.
 Per Serving: 386 cals, 25% CFF, 11 g fat, 88 mg sodium.
 Options: broil or griddle-grill the chicken.  for Bob:  Grill chicken
 that has been rubbed with Schilling Thai Seasoning blend; expect it to
 blacken and smoke.  (use ventilator) --pat
 Recipe adapted from _Healthy cooking with Joan Lunden_ by Joan Lunden
 and Laura Morton.  (1996) New Life Entertainment, Inc.  ISBN
 0-316-53588-5) MCRecipe by KitPATh" phannema@wizard.ucr.edu (MC3:1997)
                    - - - - - - - - - - - - - - - - - -