Oriental Chicken Salad with Pea Pods

I made this for dinner for the two of us and then took the leftovers to a friend’s house.  Everyone loved it — the mix of flavors and textures is really fun.  You’re welcome to alter the ingredients to your taste.  The only thing I will change the next time is to up the amount of soy sauce in the recipe.  It was fairly plain-tasting until I added a bit more.

(recipe courtesy of Pillsbury’s “Family Gatherings” Classic Cookbook)

1 1/2 c uncooked rotini
3 c fresh snow pea pods, trimmed and cut in half crosswise
3 c cubed cooked chicken (or turkey)
3/4 c sliced green onions
1 8-oz can sliced water chestnuts, drained
3/4 c mayonnaise (or salad dressing)
2 tsp soy sauce
1/4 tsp pepper
1/8 tsp ginger
1/3 c toasted slivered almonds
lettuce

Cook rotini to desired doneness, adding pea pods during last 1-2 minutes of cooking time.  Drain; rinse with cold water to cool.

In a large bowl, combine cooked rotini and pea pods, chicken, onions, and water chestnuts.  In a small bowl, combine mayo, soy, pepper, and ginger; blend well.  Pour over salad; mix well.  Cover; refrigerate at least 3 hours or until serving time.

To serve, line serving bowl with lettuce leaves.  Spoon salad over lettuce.  Sprinkle with almonds.

Makes 8 1-cup servings.