Recipe for Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad
Salads
Contributed by: Sharon Clanton
Ingredients: 1 pound chicken tenderloins Sea salt Freshly ground pepper 1 to 3 TBS olive oil 12 ounces thin spaghetti noodles 1 bunch of broccoli 2 red bell peppers, cored, seeded, cut into strips Dressing: 3/4 cup vegetable oil 1/3 cup soy sauce 2 TBS dark sesame oil 1 TBS honey 2 garlic cloves, minced 2 TBS peeled, grated ginger 1 TBS toasted sesame seeds 1/2 cup smooth peanut butter 1 tsp. sea salt 1 tsp. freshly ground pepper 1 tsp. red pepper flakes Garnish: 6 scallions (white and green parts) sliced diagonally 2 TBS toasted sesame seeds
Seasoned chicken with sea salt and pepper. Brown seasoned chicken in olive oil until done. Set aside until cool enough to handle. Cut into bite size pieces. Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package directions. Drain and set aside. Meanwhile, bring another large pot of salted water to a boil. Add broccoli and cook for 3 minutes until crisply tender. Drain. Dressing: Whisk together all ingredients. Combine Chicken, spaghetti, broccoli, peppers and scallions in a large container and toss. Pour dressing over the spaghetti mixture. Add sesame seeds, scallions and parsley over the mixture for garnish. Serve warm or at room temperature.
(This recipe was contributed as part of a "Cook of the Week" feature.)