Chinese Crunchy Chicken Salad

Quick salad for a hot summer night.

Directions

  1. Blanch pea pods in boiling water 30 seconds; plunge into ice water. Drain; pat dry with paper towels. Cut diagonally into one-inch pieces; refrigerate, covered. To Serve: Combine first 4 ingredients. Toss with desired amount of dressing. Top with rice noodles; serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.