23.4.10

Gammy's Ginger Chicken Pasta Salad
















Great make ahead dish--you can make the night before.


3 C. grilled turkey or chicken breast, chopped
3 C. uncooked tricolor spiral pasta
4 green onions, chopped
1 C. shredded carrots
1 can sliced water chestnuts
1 C. cashew peices--added before serving)

DRESSING:
4 T. mayonaise
3 T. soy sauce
3 T. rice wine vinegar
1 T. sesame oil
1 T. grated fresh ginger
1 clove garlic, minced
1 T. sugar
1/2 t. ea. salt and pepper


Cook pasta aldente; drain and rinse in cold water. Place chopped turkey or chicken in a large bowl. Add pasta, onions, carrots and water chestnuts. In a small, bowl combine mayonnaise,soy sauce, sesame oil, sugar, rice wine vinegar, ginger and garrlic, salt and pepper; pour over pasta mixture and toss to coat. Cover and refrigerate for at least two hours. Just before serving stir in cashews. Yield: 12 servings


Photo: L-R Aunt Connie, Aunt Pam, Gammy 1983

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