1In small bowl, combine chives, gingerroot, salt, pepper and mustard; mix well. Beat in orange juice and vinegar with wire whisk until blended. Gradually beat in oil until well blended.
2Bring 1 quart water to a boil in medium saucepan. Add sugar snap peas; cook 1 minute. Drain; rinse with cold water to cool. Drain well.
3Arrange mixed greens evenly on individual serving plates. Top each with chicken breast strips, sugar snap peas and radishes. Drizzle dressing over salads. Serve immediately.