A lively salad of pea pods, water chestnuts, chicken and pasta tossed together in a soy-ginger dressing.
Oriental Chicken Salad with Soy-Ginger Dressing
1 cup uncooked troffiette, rotini or other spiral pasta
2 cups fresh pea pods, trimmed and blanched*
2 cups cubed, cooked chicken
1/2 cup chopped green onions
1/2 cup sliced water chestnuts
1/2 cup mayonnaise
1 teaspoon soy sauce
1/4 teaspoon pepper
1/8 teaspoon ground ginger
1 teaspoon sherry, optional
Cook pasta according to package directions. Drain, and rinse with cold water. Combine cooked pasta with remaining salad ingredients in a large bowl. In a small bowl, stir together all dressing ingredients until well combined. Pour over salad mixture; toss well to coat. Cover and refrigerate 2 hours or until ready to serve. Garnish with slivered almonds if desired. 4 servings.
*How to blanch pea pods: place pods in boiling water, cover and cook for 1-minute. Drain and rinse with cold water.