Mint-Ginger Chicken Pasta Salad

Makes 6 to 8 servings

Prep time: 20 min.
Cooking time: 8 min.

Ingredients:

• Mint Mustard Dressing
  • 1/2 - cup Mint Flavor Apple Jelly
  • 1/2 - cup Dijon-style mustard
  • 2 - Tablespoons white vinegar
  • 2 - Tablespoons chopped fresh gingerroot OR 1/2 teaspoon ground ginger
  • 1/4 - teaspoon freshly ground black pepper
• Salad
  • 3/4 to 1 - pounds boneless, skinless chicken breasts
  • Freshly ground black pepper
  • No-Stick Cooking Spray
  • 1 - cup frozen snow peas, thawed
  • 4 - cups bow-tie pasta, cooked according to package directions, cooled and drained
  • 1/2 - cup finely chopped green onions
  • 1 - head Boston lettuce, rinsed, drained, and torn into pieces
  • 1 - head red leaf lettuce, rinsed, drained, and torn into pieces

Directions:

1. MIX dressing ingredients in large glass measuring cup mix jelly, mustar, vinegar, ginger, and pepper.
2. Microwave on HIGH 1 1/2 minutes. Stir.
3. Repeat until jelly melts and cool.
4. Cut chicken into 1-inch pieces.
5. Season generously with pepper.
6. Spray a large skillet with no-stick cooking spray.
7. Heat over medium-high heat.
8. Cook chicken about 3 minutes on each side or until lightly browned and cooked through. Remove from skillet. Cool.
9. Combine dressing, chicken, snow peas, pasta and green onions.
10. Season with salt and additional pepper, if desired.
11. Serve on bed of Boston and red leaf lettuce.

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