Chicken Salad with Bow Ties
1 pound boneless skinless chicken breasts, poached or grilled, in strips
1 tablespoon toasted sesame seeds
4-inch piece fresh ginger
3 tablespoons Dijon mustard
2 tablespoons rice-wine vinegar
1 tablespoon sesame oil
1½ teaspoons sugar
½ teaspoon soy sauce
½ pound snow peas
1 pound bow tie pasta
2 stalks celery, sliced on bias
1 red bell pepper, in ¼ x 3-inch strips
2 scallions, green part, thinly sliced on diagonal
Salt and pepper to taste
Finely grate ginger into a fine sieve placed over a small bowl. Firmly press out
all the liquid. You should have about 1½ tablespoon liquid. Add mustard,
vinegar, sesame oil, sugar and soy sauce; whisk until creamy.
Blanch snow peas in 4 quarts salted water for 1 minute. Rinse
under cold running water.
Cook pasta in same water about 10-12 minutes, until al dente.
Drain and rinse.
Combine celery, peppers, scallions, chicken, peas and pasta.
Add sesame dressing and toss to coat. Adjust seasonings.
Transfer to a serving platter and garnish with toasted sesame
seeds. Serve immediately.