Chinese Chicken Pasta Salad
chicken, chinese, pasta, poultry, salads
2 cup shredded cooked chicken
1 breast boned -- (1 pound)
2 cup cooked radiatore
1 (short fat rippled pasta)
1 cooked without salt or fat
1 1/2 cup diagonally sliced fresh snow
1 peas -- (1/2-inch)
1/2 cup diced red bell pepper
1/4 cup sliced green onions
8 oz sliced water chestnuts --
1 (1 can) drained
1/3 cup plain low-fat yogurt
2 1/2 tablespoon low-sodium soy sauce
2 tablespoon reduced-calorie mayonnaise
1/4 teaspoon pepper
1/8 teaspoon ground ginger
1 tablespoon slivered almonds --
1 toasted
2 teaspoon slivered almonds --
1 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: 1-1/2 cups).
Recipe By : Cooking Light, May/Jun 1993, page 142
Yield: 4 servings