Chinese Chicken Pasta Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Shredded cooked chicken breast boned - (1 pound)
2 cups	474ml	Cooked radiatore
		(short fat rippled pasta)
		Cooked without salt or fat
1 1/2 cups	355ml	Diagonally sliced fresh snow peas - (1/2-inch)
1/2 cup	73g / 2.6oz	Diced red bell pepper
1/4 cup	15g / 0.5oz	Sliced green onions
8 oz	227g	Sliced water chestnuts - (1 can) drained
1/3 cup	78ml	Plain low-fat yogurt
2 1/2 tablespoons	37ml	Low-sodium soy sauce
2 tablespoons	30ml	Reduced-calorie mayonnaise
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Ground ginger
1 tablespoon	15ml	Slivered almonds - toasted
2 teaspoons	10ml	Slivered almonds - toasted

Recipe Instructions

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).

Source:
Cooking Light, May/Jun 1993, page 142

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