Pea Pod and Chicken Salad–recipe

  

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!

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