For the peanut vinaigrette, place all ingredients except the peanut oil in a food processor or blender and process while adding the oil gradually, until combined. Cook the rice according the package instructions; then, allow rice to cool to room temperature. In a large saucepan of boiling water, blanch the broccoli for 1 minute. Quickly remove the broccoli from the hot water and immerse in ice water to stop it from cooking further. Repeat this procedure with the carrots and asparagus (leave red pepper raw). Drain all the vegetables and pat dry with a towel. In a small bowl, toss the sliced chicken in the Thai Marinade and allow it to sit in the liquid for 5-10 minutes until you are ready to assemble. To assemble the salad, divide the rice among four plates. Divide and arrange the vegetables and chicken around the rice. Drizzle the vinaigrette over all and garnish plates with the chopped peanuts. For the Thai Marinade: Combine all ingredients in a small saucepan and bring the mixture to a simmer over low heat. Stir well to ensure that the tamarind paste is dissolved, remove from heat, and allow to cool to room temperature before using.
Serves 4

From:   PACIFICA BLUE PLATES by Neil Stuart © 1992, used with permission of Ten Speed Press.
Posted By:   CompuCook website
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