Pea Pod and Chicken Salad Oriental

Recipe from Come for Brunch II and Husband-Tested in Alice's Kitchen
Serves 6

Here's a really, really tasty salad that I find addictive! It's good to eat right away; however, it tastes even better after it has chilled several hours or over night. Lost River Market & Deli has some very nice fresh pea pods. The store also has sherry in its wine section. (The sherry is optional for this recipe, but I think it adds a little complexity to the flavor of the salad.) Double the recipe and you will have plenty for your Easy Lunchbox all week. http://www.easylunchboxes.com/ Serve this salad on a bed of lettuce or spinach, if you wish. Add cold, crisp, seedless grapes to your plate and serve this yummy salad with your favorite bread for a complete meal. (I tried the Millet, Hazelnut Bread from Lost River Market & Deli.)

1 cup spiral macaroni (whole wheat fusilli works just fine)
2 cups fresh pea pods, trimmed & blanched*
2 cups cooked chicken
½ cup sliced green onions
½ cup sliced water chestnuts (Look for these in cans the Asian section.)
½ cup mayonnaise
1 teaspoon soy sauce
¼ teaspoon freshly ground pepper
1/8 teaspoon ground ginger
1 teaspoon sherry (optional)
¼ cup toasted slivered almonds

Cook macaroni as directed on package. Drain and rinse with cold water.
In a large bowl, combine cooked chicken, macaroni, pea pods, water chestnuts and green onions.
In a small bowl, blend together mayonnaise, soy sauce, pepper, ginger and sherry.
Pour dressing over chicken mixture. Mix well.
Cover and refrigerate at least 3 hours.
Before serving, sprinkle salad with almonds.

*To blanch peas, place peas in boiling salted water. Cook one minute. Immediately drain and plunge in ice water. Peas should be bright green and still crisp.