Custom cuisine's asian chicken salad with spi

Yield: 4 Servings
MMM

1 1/3 tb Seasame seeds      6 oz Snow peas (fresh or frozen)
1/2 c Chopped celery (inner stalk)      3/4 c Corn kernels (fresh/frozen)
1/4 c Chopped cilantro      1/2 lb Pasta (short bite-sized)
1 lb Boneless skinless chicken Breasts MMMMM---------------------SPICY PEANUT SAUCE--------------------------      2 2/3 tb Soy sauce
2 2/3 tb Unseasoned rice vinegar      1/4 c Cold water
2 tb Sugar      1/4 ts Salt
1 1/2 ts Minced ginger root      1 ts Minced garlic
1/4 c Ground roasted peanuts      2 tb Peanut oil
2 tb Sesame oil      2 tb Hot chili oil

or to taste Toast sesame seeds in a small dry skillet over medium heat stirring constantly until seeds are golden 3-4 minutes. Blanch fresh snow peas and corn in boiling water for 30 seconds or thaw if frozen. Cook pasta drain and cool. Poach chicken in simmering water in a covered skillet until chicken is just done about 15 to 20 minutes. Don't overcook. To prepare sauce add first 7 ingredients to a blender and process on high speed 1 minute. Add ground peanuts and process 1 minute more. In a cup combine oils and drizzle into blender mixture while blending at low speed. In a large bowl combine blanched or thawed corn cooked pasta celery cilantro and 3/4 of the sauce. Chop chicken and arrange with snow peas over the pasta mixture. Top with remaining sauce and toasted sesame seeds. Serve chilled or at room temperature