Print PDF

Ingredients

• 1 cup tender, fresh snow peas, washed, lightly steamed or blanched
• salt and freshly ground black pepper to taste
• (optional) 1 tsp fresh ginger, minced
• (optional) 1 clove of garlic, peeled and minced fine
• optional) 1 tsp mustard (classic French vinaigrette has this)
• 6 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar or fresh lemon juice
• 15 or more pitted green olives, more to taste, chopped
• 1 cup cooked chicken breast in 1 inch strips
• 1 cup fresh bean sprouts
• 8 oz cooked linguine or pasta of your choice

Directions

Cook and drain pasta.

Lightly steam or blanche and refresh snowpeas (plunge briefly in boiling water the rinse immediately with cold water).

Cut the chicken breasts into bite sized pieces.

Make vinaigrette dressing: Measure 2 T vinegar into mixing bowl. Add optional mustard, minced garlic or ginger, salt and pepper and stir will. Add the 6 T olive oil and mix well again. (some do this in a mixing jar, make double or triple the quantity and keep the extra for other salads).

Combine the pasta and the rest of the ingredients in a large bowl and mix well. Add the vinaigrette and stir well again, taste for seasoning.

Serve.