Wow! THANK YOU April Schmauder for sharing this recipe. 1. April's family loves the full flavor of this recipe. I used 2 chiles and 1 bunch of cilantro for my crew. 2. This delicious salad can be served without adding chicken. 3. OOPs, I missed the instructions to cook the snow peas. The salad still disappeared!

Salad 2 pounds linguine 1/4 cup oriental sesame oil 2 2 1/2 pound roasted chickens, skinned, boned, shredded 4 bunches green onions, sliced 2 bunches fresh cilantro, chopped 4 jalapeno chiles, seeded, deveined, minced 1 1/4 pounds snow peas, stringed, thinly sliced lengthwise DRESSING 1 cup soy sauce 1/2 cup peanut butter(do not use old fashion style or freshly ground) 1/2 cup rice vinegar 1/2 cup oriental sesame oil 2 tablespoons sugar

For Salad: Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add 1/4 cup sesame oil; toss to blend. Mix in chicken, onions, cilantro and chiles.
Cook snow peas in medium saucepan of boiling water until just crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Mix into salad.
For Dressing: Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
Pour dressing over salad and mix with hands to blend well.
Can be prepared one day ahead. Cover and refrigerate. Line large platter wit Napa cabbage leaves. Mound salad over and serve