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1
Bring a pot of salted water to a boil, and toss in the pasta.
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2
Cook for about 8 minutes, and then taste; when done al dente, drain.
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3
Toss the pasta with the chicken, salt lightly, and fold in the mayonnaise.
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4
Let macerate for a few minutes while you make the dressing.
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5
Put all the dressing ingredients in a small jar, cover, and shake well to blend.
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6
Fold the scallions, mushrooms, and pepper into the chicken, and add about 2 1/2 tablespoons of the dressing.
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7
Toss to blend, then taste, and add more dressing as you see fit.
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8
Sprinkle cilantro or parsley on top, and surround the salad with a few greens.
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9
Try adding a quarter of an avocado, peeled and chopped, or a few cooked artichoke hearts, and/or some small, sweet cherry tomatoes, split in half.
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10
You could also substitute some lightly cooked broccoli florets or broccolini, or asparaguswhatever is in season and handy.
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11
Use leftover white turkey meat if you have it, instead of chicken.
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12
Youll eat up all the salad, I promise.
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13
But youll have some dressing left, and its good on so many thingsfish, hot or chilled; warm noodles; and almost any green vegetableyoull be glad to have it as a standby (double or triple the amount if you want).
