Reader recipe: Spring chicken pasta salad

This is a main dish salad which can be served warm or chilled. It's perfect for a Spring lunch with, perhaps, some crusty bread. It's colourful and pretty - nutritious and delicious. And it just 'Sings of Spring'!

Ingredients

1 cup	Pasta, I have used Orecchiette.Any short pasta will do.
2 Tbsp	Cooking oil
2 small	Chicken breasts, fillets, sliced into bite sized pieces (Main)
3 Tbsp	Light sour cream
4	Spring onions, Sliced
6	Snow peas, Sliced
3	Radishes, Chopped
1	Yellow capsicum, Diced
3 Tbsp	Pomegranate seeds, Optional, but they give a nice pop of colour
3 Tbsp	Olive oil
2 Tbsp	Lemon juice
1 tsp	Lemon pepper
1 handful	Edible flowers, And fresh herbs, washed & dried

Directions

1. Cook pasta in a saucepan of boiling, salted water, as per packet directions.
2. Meanwhile, heat oil in a wok and stirfry chicken in batches at high heat for 4 minutes or, until cooked through.
3. Drain cooked pasta and stir through, the sour cream and cooked chicken.
4. Add the five remaining salad ingredients and arrange in bowls or on a serving platter.
5. Combine olive oil, lemon juice and lemon pepper in a small screw topped jar. Shake to emulsify. Drizzle the dressing over salad.
6. Serve warm, or chilled. Garnish the salad with edible flowers & fresh herbs. (I have used violets & borage flowers and dill.)