Pea Pod and Chicken Salad Oriental

A little bit Asian, a little bit Italian, this pasta salad blends chicken and vegetables with a quick ginger-soy dressing.

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Servings 6

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ingredients 11
Prep Time 30 min
Total Time 3 hr 30 min

Ingredients

Salad

1 1/2: cups uncooked rotini pasta (3 1/2 oz)

3/4: lb fresh snow pea pods (3 cups), trimmed, cut in half crosswise

3: cups cubed cooked chicken or turkey

3/4: cup sliced green onions (12 medium)

1: can (8 oz) sliced water chestnuts, drained

: Lettuce leaves, if desired

1/3: cup slivered almonds, toasted*

Dressing

3/4: cup mayonnaise or salad dressing

2: teaspoons soy sauce

1/4: teaspoon pepper

1/8: teaspoon ground ginger

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Directions

1 Cook pasta as directed on package, adding pea pods during last 1 to 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
2 Meanwhile, in large bowl, mix chicken, onions and water chestnuts. In small bowl, mix dressing ingredients until well blended.
3 Gently stir cooled cooked pasta and pea pods into chicken mixture. Pour dressing over salad; stir gently to coat. Cover; refrigerate at least 3 hours or until serving time.
4 To serve, line serving bowl with lettuce leaves. Spoon salad over lettuce. Sprinkle with almonds.

EXPERT TIPS

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Expert Tips

*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently.