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: