A nice summery salad with pasta, peas and chicken.



  1. Cook pasta rings until just tender. Drain and cool.

  2. Cut chicken into bite sized pieces. Heat wok/pan, add oil and garlic. Add chicken and stir fry for 2 minutes. Add soy sauce and stir fry 2 minutes longer until chicken turns white. Remove from wok/pan, draining oil, and cool in refridgerator. Much less oil can be used I think.

  3. Remove strings from pea pods and break into bite sized pieces. Bring 1 qt of water to rolling boil and blanch pea pods for 30 seconds. If using frozen peas, just boil them for 1 minute to unthaw them. Drain and rinse under cold running water to cool quickly.

  4. In a bowl, combine the cooled rings, chicken, peas, and onions with the Miracle Whip, soy sauce, salt (maybe) and pepper.

  5. For garnish, use 2 tbsp sliced green onion tops. Refridgerate overnight or at least 4 hours.

Makes 4 servings, 1 cup each.