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Prep 30min
Total3hr30min
Servings6
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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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Steps
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.
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*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.
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