Curry Chicken Salad

•  6oz. cooked chicken - cut in bite size pieces - set aside

• 1c dry sm-med pasta
• 1½c frozen baby peas

Simmer the pasta until not quite done. Add the peas, stir and take off the heat. Cover and let stand a few minutes. Drain in a colander and rinse repeatedly until everything feels cold. Drain well then place colander over folded paper towels.

• 1c total: sour cream, mayonnaise and plain Greek yogurt
• 2-3t ginger orange seasoning
• 1T white balsamic vinegar
• 1-2t curry powder
• 1t black pepper
• 1-2t sugar

• 1½c chopped celery and tops
  
  
• ½c chopped radishes
• ⅔c chopped onion 
  
• ¾c craisins

In a medium glass bowl whisk together the first 6 ingredients.  Add the next group and the chicken.  When the pasta is drained combine everything in a medium or large glass bowl.  Garnish with cooling vegetables. . .Lin