3 sm Whole chicken breasts

1 lb Linguine; in 6" lengths

1 sm Green pepper; julienned

1 sm Sweet red pepper

-- julienned 4 Scallions; finely sliced

1 c Salted chopped peanuts

-- roasted --------------------------------VINAIGRETTE-------------------------------- 1 Lemon; juice of

2 tb Dijon mustard

2 tb Brown sugar

2 Garlic cloves; minced

2 tb Chopped fresh ginger root

-- (finely chopped) 1/4 c To 1/3 c. red wine vinegar

1/3 c Sesame oil

1/3 c Vegetable oil

1/3 c Olive oil

Salt and pepper; to taste ----------------------------------GARNISH---------------------------------- Cucumber Watercress Poach chicken breasts in lightly salted water or chicken broth until done, about 10 minutes. (Or season the chicken with salt and pepper and bake it at 375 F. for 25 minutes). When chicken is cool, remove the meat from the bones and slice the meat thinly against the grain. Cook linguine in salted water according to package instructions. Rinse with cold water to cool. Drain linguine. Place the chicken, linguine, peppers, scallions and peanuts in a large bowl. Prepare vinaigrette by whisking together all the ingredients. Gradually pour the dressing over the salad; mix well. Garnish with cucumber slices (peel the cucumber, cut it in half, remove the seeds and slice it) and watercress sprigs. Recipe from Eichelbaum & Company/San Francisco, CA. In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 228. ISBN 0-395-42504-2. Electronic format by Cathy Harned.