Ingredients

• 2 pounds linguine
• 1/4 cup oriental sesame oil
• 2 2 1/2-pound roasted chickens, skinned, boned, shredded or 12 cups cooked turkey
• 4 bunches green onions, sliced
• 2 bunches fresh cilantro, chopped
• 4 jalapeño chilies, seeded, deveined, minced
• 1 1/4 pounds snow peas, stringed, thinly sliced lengthwise
• 1 cup soy sauce
• 1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
• 1/2 cup rice vinegar
• 1/2 cup oriental sesame oil
• 2 tablespoons sugar
• Napa cabbage leaves

Instructions

1. 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 sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
2. Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
3. 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 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.
4. Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
5. Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.