SESAME NOODLE SALAD
With Shredded Chicken

¼ cup sesame seeds, toasted in medium dry skillet over medium heat until fragrant, about 4
minutes
¼ cup chunky peanut butter
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 T. minced fresh ginger
5 T. soy sauce
2 T. rice vinegar
1 t. hot pepper sauce
2 T light brown sugar
1 T. salt
1 pound fresh Asian-style noodles or 12 oz. dried spaghetti
2 T. toasted sesame oil
3 boneless, skinless chicken breast halves (1.5 lbs.) trimmed of excess fat
4 scallions, sliced thin on the diagonal
1 medium carrot, peeled and grated on the large holes of a box grater (about 2/3 cup)
Hot water

Reserve 1 T. of the sesame seeds in a small bowl. In a blender or food processor, process the remaining 3 T. sesame seeds, the peanut butter, garlic, ginger, soy sauce, vinegar, hot pepper sauce, and brown sugar until smooth, about 30 seconds. While the machine is running, add hot water 1 T. at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor work bowl).

Bring 6 quarts water to a boil in a stockpot. Add the salt and noodles to the boiling water; boil the noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse the noodles under cold running water until cool to the touch; drain again. In a large bowl, toss the noodles with the sesame oil until evenly coated. Set aside.

Meanwhile, adjust an oven rack to 6 inches from the broiler element; heat the broiler. Spray the broiler pan top with vegetable cooking spray; place the chicken breasts on top and broil until lightly browned, 4 to 8 minutes. Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink when cut into and registers about 160 degrees on an instant-read thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest for 5 minutes. Using two forks, shred the chicken into bite-size pieces. Add shredded chicken, scallions, carrot, and sauce to prepared noodles; toss to combine. Divide among individual bowls, sprinkle each bowl with some of the reserved sesame seeds, and serve.

Compliments of the new cookbook “Best American Side Dishes” from the editors of Cook’s Illustrated