In a 5 to 6-quart pan, bring about 3 quarts water to a boil. Add chicken, cover, and bring to a boil. Remove from heat and let stand, covered, until meat is white in thickest part (cut to test), about 20 to 25 minutes. Lift out chicken, let cool, and reserve water. Remove and discard skin and bones; tear chicken into bite-size shreds. If made ahead, cover and chill chicken and water until the next day. Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6 to 8 minutes. Drain; immerse in cold water until cool, then drain well again. Remove any debris from Sichuan peppercorns. In a 6 to 8-inch frying pan, toast the peppercorns over medium-low heat until fragrant, about 2 to 3 minutes; shake pan often. Pour peppercorns into a blender and whirl until finely ground. Add chilies and oil to pan; cook over low heat until chilies just begin to brown, about 3 minutes. Let cool and add ground Sichuan pepper, vinegar, soy sauce, and cilantro. On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken. Pour dressing evenly over salad and mix to blend. Makes 4 to 6 servings. Per serving: 277 cal, 75 prot, 9.8 g fat, 37 g carb, 377 mg sod, 30 mg chol. salad 40