6 ounces angel hair pasta, cooked, drained and cooled
2 cups pitted, sliced Washington nectarines
2 cups finely shredded Napa cabbage
8 ounces shredded, cooked chicken breast
1/2 cup each thinly sliced red and/or green pepper, cucumber and diagonally sliced Chinese pea pods
Thai Dressing

Arrange cooked pasta in a nest on individual salad plates. Combine nectarines, cabbage, chicken, pepper, cucumber and pea pods; toss well. Portion nectarine mixture on pasta. Drizzle Thai Dressing over mixture.

Makes 4 servings.

Thai Dressing: Blend 1/4 cup each peanut butter and water, 2 tablespoons each lime juice and soy sauce, 2 cloves minced garlic, 2 teaspoons sugar and 1/4 to 1/2 teaspoon crushed red chilies in blender until well mixed. Makes 3/4 cup.