Bon Bon Chicken & Noodle Salad

RH Staff

From: Kitchen/pastry chef Laura Heinlein, Grand Central Baking Co., Seattle. This recipe won first prize/salad category in the recent Peanut Advisory Board Chefs' Recipe Contest.

Yield: 24 servings.

3 lb. chicken breast, boneless, skinless
as needed, water to cover

PASTA:
2 gallons water
1/4 cup kosher salt
3/4 lb. linguini, dry
3/4 Tbsp. peanut oil

BON BON SAUCE (YIELDS 5 CUPS):
1/4 cup ginger, fresh, minced
1/4 cup garlic, fresh, minced
1 1/4 Tbsp. white pepper, ground
1 1/4 Tbsp. kosher salt
2 cups creamy peanut butter
1 cup soy sauce
1 cup cider vinegar
6 Tbsp. sesame oil
2 Tbsp. hot pepper oil
1/2 cup granulated sugar
1 1/2 lb. English cucumber cut in long julienne
1 1/2 cups fresh cilantro leaves
1 1/2 cups scallion, 1/4" bias-sliced

For chicken: Place chicken in an appropriately sized pot and pour water over to cover chicken by 1 inch. Place on medium-high heat and bring to a boil. Reduce heat and simmer until chicken is cooked through (to a minimun internal temperature of 165°F). Remove chicken and discard the water. Cool quickly (per HACCP procedures) to below 40°F for use within 48 hours. Shred chicken into 1/2" long strips. Hold at 40°F for use within 24 hours.

For pasta: Add water and salt to appropriately sized pot and bring to a boil over high heat. Add linguini and return to a boil, stirring to separate strands of pasta. Cook for 8-10 minutes until pasta is cooked al dente. Drain; rinse well with cold water. Toss pasta with oil and refrigerate for service (hold at 40°F for service within 12 hours).

For Bon Bon Sauce: Combine all ingredients in blender or food processor fitted with a metal blade. Pulse for 15-20 seconds and scrape down the sides. Purèe to a smooth consistency. Cool quickly per HACCP procedures to below 40°F for use within 48 hours.

For service: Arrange 4 oz. pasta on service plate and place a nest of 1 oz. of cucumber in the center. Top cucumber with 11/2 oz. of shredded chicken and drizzle 3 Tbsp. of Bon Bon Sauce over salad, Garnish with 1 Tbsp. each of cilantro leaves and scallion. Serve immediately.

Photo Credit: Peanut Advisory Board