Wednesday, January 28, 2009

CASHEW CHICKEN-PEA SALAD IN 15 MINUTES

1 cup leftover (or deli) chicken, diced
1 pkg (16-oz) frozen peas, thawed
1 can (8-oz) sliced water chestnuts, drained
3/4 to 1 cup unsalted whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 tsp soy sauce
1/2 tsp ground ginger
Dash of garlic powder

In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.

Note: If you are an oddball like me and don't eat chicken, this is a great salad without any meat.

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