Chicken Noodle Salad with Peanut Dressing

3/4 cup water
1/4 cup peanut butter
1/4 cup soy sauce
2 tbsp. red wine vinegar
2 tbsp. olive oil
1 tbsp. sugar
1 tbsp. toasted sesame oil
1 tbsp. lemon juice
1 tsp. grated fresh ginger
1 clove garlic, minced
1 tsp. chili paste or 1/2 tsp. crushed red pepper
6oz. inguine or very thin spaghetti
2 cups cooked chicken, cut into strips
1 medium cucumber, halved lengthwise, seeded, and sliced
1 cup fresh pea pods, strings removed and bias sliced into ½” pieces
4 green onions, cut into ½” pieces
1 medium tomato, chopped
2 cups shredded napa cabbage
2 cups shredded spinach
1/4 cup peanuts

In a blender container combine water, peanut butter, soy sauce, red wine
vinegar, olive oil or salad oil, sugar, toasted sesame oil, lemon juice,
ginger, garlic, and chili paste or crushed red pepper. Cover and blend
until smooth. Chill up to 24 hours.

Cook pasta according to package directions for al dente. Drain; rinse under
cold water. In a bowl combine linguine, chicken strips, cucumber, pea
pods, green onions, and tomato. Pour the dressing over noodle mixture. Toss
gently to mix. Cover and chill chicken mixture for 4 to 24 hours, stirring
mixture 2 or 3 times.

To serve, line 4 dinner plates or salad plates with the shredded napa cabbage
and spinach. Top with chicken mixture. Sprinkle with peanuts.

Makes 4 servings