Chinese chicken pasta salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded cooked chicken |
| Breast boned -- (1 pound) | ||
| 2 | cups | Cooked radiatore |
| (short fat rippled pasta) | ||
| Cooked without salt or fat | ||
| 1½ | cup | Diagonally sliced fresh snow |
| Peas -- (1/2-inch) | ||
| ½ | cup | Diced red bell pepper |
| ¼ | cup | Sliced green onions |
| 8 | ounces | Sliced water chestnuts -- (1 |
| 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 |
Directions
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: