3 (4 oz.) boneless, skinless chicken breast halves
3 1/2 c. cooked small macaroni shells (2 c. raw)
1 c. sweet red pepper strips
6 to 8 oz. green peas (frozen type, cooked approximately 5 minutes)
1/4 c. sliced green onions

Dressing:

1/4 c. vegetable oil
1/2 tsp. ground ginger
1/4 c. plus 1 tbsp. red wine vinegar
2 tbsp. honey
2 tsp. sesame seed, toasted
1/4 tsp. garlic powder
1 tsp. hot sauce
1/4 tsp. salt

Combine chicken and water and cover. Cook over medium heat 15 minutes or until tender; drain. Cut into bite size pieces. Combine chicken and macaroni in large bowl. Add pepper, peas and onions; toss gently. Combine ingredients for dressing in a jar. Shake vigorously. Pour over salad and toss gently. Cover and chill.