Chicken, Snowpeas and Vinaigrette

Ingredients

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

Directions

 * 1) Cook and drain pasta.
 * 2) Lightly steam or blanche and refresh snowpeas (plunge briefly in boiling water the rinse immediately with cold water).
 * 3) Cut the chicken breasts into bite sized pieces.
 * 4) 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).
 * 5) 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.