Ingredients
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*
3/4
cup mayonnaise or salad dressing
2
teaspoons soy sauce
1/4
teaspoon pepper
1/8
teaspoon ground ginger
Preparation
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.
Meanwhile, in large bowl, mix chicken, onions and water chestnuts. In small bowl, mix dressing ingredients until well blended.
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.
To serve, line serving bowl with lettuce leaves. Spoon salad over lettuce. Sprinkle with almonds.
