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Salads Minneapolis Star Tribune
Chicken 5/3/1994

CAFE LATTE THAI CHICKEN SALAD

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Ingredients:
1/2 lb spaghetti pasta
3 cups julienne strips of cooked chicken breast
2 cups cucumber slices
1-1/2 cups julienne strips red bell pepper
1 cup sliced water chestnuts
1/2 cup thinly sliced green onions
1/2 cup redskin peanuts

Dressing:
1/3 cup chunky peanut butter
2 tbsp rice wine vinegar
2 tbsp fresh lemon juice
1-1/2 tbsp Asian style hot chili sauce
2 tsp minced garlic
1/2 tsp crushed red chilis ( or use 1 tsp. dried red pepper flakes)
1 tsp salt
1 cup vegetable oil

Directions:
Cook pasta, drain, rinse with cold water, drain well. Whisk together dressing ingredients until well blended. In large bowl mix all ingredients pour dressing on top & toss. Cover & refrigerate until ready to serve.

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