Ingredients
1 clove garlic
1 piece fresh ginger root size of a quarter
1Tbls. Sesame oil
1/3 c. Soy sauce
1 tsp. sugar
1Tbls. Fresh lemon juice
1tsp. Grated lemon peel
1-2 tsp. dry mustard
2 shakes Tabasco
3 Tbls. Rice vinegar
1/2 c. Salad oil
3 whole boneless chicken breasts
1 lb. cooked fettucine
4 scallions sliced thin with tops
3 stalks celery sliced thinly on diagonal
1/4 c. Cilantro chopped
1/4 c. Parsley chopped
1/4 c. Toasted sesame seeds
Preparation
Dressing: in blender mince garlic and ginger. Add next 8 ingredients and blend. Add oil slowly so it incorporates well. Store in covered jar and refrigerate.
Salad: poach chicken, cool, shred. Marinate chicken in enough dressing to coat well (save the rest for the noodles) for 3-4 hours, but not overnight. Cook pasta, drain, add enough reserved dressing to prevent noodles from sticking together.
Assemble: toss cooled pasta with scallions, celery cilantro, parsley and all but 2 Tbls. of sesame seeds. Add chicken with dressing, toss. Sprinkle with reserved sesame seeds.
