Ingredients:
Salad
3 cups (1 1/2 whole breasts) cooked chicken, sliced
8 ounces fusili pasta; cooked, drained and rinsed
1/2 cup scallions, chopped
1/2 cup parsley, chopped
1 cup frozen peas, slightly cooked
1 cup tomatoes, diced
1 cup black olives, sliced (optional)

Dressing

1/2 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground ginger
salt and pepper to taste




How to make this recipe:
Combine salad ingredients in large salad bowl.

Mix together dressing ingredients, mix with salad.

Chill and serve. Notes: Dana recommends tripling this recipe and enjoying it throughout the week.

Recipe from: Betsy Gartrell-Judd