Chicken Crunch Salad

Adapted from a special issue of Taste of Home. This very green looking salad was served inside fresh, clean cups of red cabbage leaves as a very attractive garnish. The type of chow mein noodles are the kind often sold in a short blue can in grocery stores - not to be confused with ramen soup noodles. A nice luncheon choice.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  cooked chicken, diced
• 1  cup  frozen peas, thawed,drained
• 1⁄2 cup celery, thinly sliced or finely diced
• 1⁄2 cup green bell peppers or 1⁄2 cup red bell pepper, finely chopped
• 1⁄2 cup  fresh  pea pods, halved
• 1⁄4 cup green onion, thinly sliced
• 1  cup mayonnaise
• 2  tablespoons lemon juice
• 1  teaspoon soy sauce
• 1⁄4 teaspoon ground ginger
• 1 1⁄2 cups  crunchy  chow mein noodles (3 ounce can)
• 1⁄4 cup salted peanuts

Directions

1. Combine chicken and veggies in a large bowl.
2. Mix mayo, lemon juice, soy sauce, ground ginger well and pour over salad, tossing lightly to coat evenly.
3. Cover& chill until ready to serve.
4. Jst before serving, stir in the crunchy noodles and peanuts until coated well and serve.