This recipe has become one of our favorites to make for eating at our shows. We love it so much we usually make a double batch and eat it for lunch for days. This last show we were being more careful about eating low-fat so we substituted low fat mayo. Still tasted great, although it seemed to need more salt for seasoning.
1 cup spiral macaroni
2 cups fresh pea pods, trimmed and blanched
2 cups cooked chicken or turkey, cubed
1/2 cup sliced green onions
1 can sliced water chestnuts
1/2 cup mayonnaise
1/8 teaspoon ground ginger
1/4 teaspoon black pepper
1 teaspoon soy sauce
1 teaspoon sherry
1/4 cup roasted slivered almonds
Cook macaroni, drain and rinse. In a large bowl combine macaroni, pea pods, chicken or turkey, green onions, and water chestnuts. In a small bowl blend mayonnaise, soy sauce, pepper, ginger, and sherry. Pour over pea pod mixture. Mix well, cover and refrigerate at least 3 hours. Garnish with almonds.
We don’t use the sherry–use a little more soy sauce and ginger. We also use twice the macaroni called for. The almonds definitely add to the taste. Yummy, we think!