Portion Size: 1 ½ cups

Ingredients: Yields: 8 servings

Ingredients	Notes:
1lb. package corkscrew, macaroni, or angel hair pasta
1 cup pea pods	Washed with tips and stems removed.
2 pounds (4 cups) diced cooked chicken	Cook until internal temperature reaches 165°F.
¼ cup salad oil
¼ cup rice vinegar
3 tablespoons sugar
3 tablespoons low sodium soy sauce
1 teaspoon ground ginger
1 teaspoon chili oil or dash of hot pepper sauce	Optional
1 large cucumber	Washed and quartered lengthwise and sliced.
3 large carrots	Washed and cut into long thin strips.
1 large yellow or red sweet pepper	Washed and cut into thin strips.
½ cup green onions	Washed and sliced, including tops.
2 tablespoons cilantro or parsley
1/3 cup chopped unsalted peanuts

Directions:

Steps:	Directions:	CCP/Quality Assurance
1	Cook pasta according to package. During the last 30 seconds of cooking time, add pea pods.
2	Drain. Rinse with cold water.
3	Combine salad oil, vinegar, sugar, soy sauce, ginger and chili sauce.  Mix well.
4	In a large bowl combine pasta, pea pods, chicken, cucumber, carrots, sweet pepper, green onion and parsley or cilantro.
5	Add dressing and toss to gently coat.  Cover and chill for 2 to 8 hours.
6	To serve toss the salad again and sprinkle with peanuts.