Chinese chicken pasta salad

Yield: 4 Servings

Measure Ingredient
2 cups Shredded cooked chicken
\N \N Breast boned -- (1 pound)
2 cups Cooked radiatore
\N \N (short fat rippled pasta)
\N \N Cooked without salt or fat
1½ cup Diagonally sliced fresh snow
\N \N Peas -- (1/2-inch)
½ cup Diced red bell pepper
¼ cup Sliced green onions
8 ounces Sliced water chestnuts -- (1
\N \N Can) drained
⅓ cup Plain low-fat yogurt
2½ tablespoon Low-sodium soy sauce
2 tablespoons Reduced-calorie mayonnaise
¼ teaspoon Pepper
⅛ teaspoon Ground ginger
1 tablespoon Slivered almonds -- toasted
2 teaspoons Slivered almonds -- toasted

Combine first 6 ingredients in a large bowl; toss gently, and set aside.

Combine yogurt and next 4 ingredients in a bowl; stir well. Add to chicken mixture; toss gently to coat. Sprinkle with toasted slivered almonds. Yield: 4 servings (serving size: 1-½ cups).

Recipe By : Cooking Light, May/Jun 1993, page 142 From: Date:

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