Chinese Noodle and Chicken Salad

Salad:
1 lb. linguine
1/8 cup sesame oil
1 2.5 roasted chicken, skinned and shredded
2 bunches green onions, chopped
1 bunch fresh cilantro, chopped
2 jalapeno chilies, seeded, deveined, chopped
3/4 lb. snow peas, stringed, thinly sliced lengthwise

Dressing:
1/2 cup soy sauce
1/4 cup creamy peanut butter
1/4 cup rice vinegar
1/4 cup sesame oil
1 T. sugar

For salad: Cook linguine in large pot of boiling salted water until just tender but still frim to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken, onions, cilantro and chilies.

Cook snow peas in med. saucepan of boiling salted water until just crisp tender, about 1 minute. Drain. Rinse with cold water to cook; drain well. Mix into salad.

For dressing: Combine all dressing ingred. In processor; blend until smooth.

Rinse with cold water to cook; drain well. Mix into salad.