Place chicken breast halves in large skillet. Add cold water just to cover chicken. Bring to a boil. Reduce heat to low; cover and simmer 14 to 20 minutes or until chicken is fork-tender and juices run clear. Cool. Cut chicken into cubes.
Meanwhile, cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. In large bowl, combine rotini, pea pods, onions, water chestnuts and cooked chicken.
In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad mixture; toss lightly to coat. Fold in mandarin orange segments.