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Pasta/Potato: Asian Chicken Pasta Salad

Source of Recipe

Low-Fat Meals, Vol. VI, #3


List of Ingredients

8 ounces orzo --small shells or other small pasta
3 tablespoons red wine vinegar
1 1/2 tablespoons prepared chili sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil --or vegetable oil
1 tablespoon grated peeled gingerroot
2 teaspoons teriyaki sauce
2 cups cubed cooked skinless chicken breast
4 ounces spinach leaves -- stem removed --sliced into strips
1/2 cup bean sprouts
1/2 red bell pepper --seeds and rib removed, cut into strips
2 green onions -- sliced
3 tablespoons slivered almonds -- toasted


Recipe

Prepare pasta according to package directions; drain and transfer to bowl. Meanwhile, in small bowl, mix together vinegar, chili sauce, soy sauce, oil, ginger and teriyaki sauce; whisk well. To pasta in bowl, add chicken, spinach, sprouts, bell pepper and green onions; toss to combine. Toss dressing with pasta mixture; refrigerate 2 hours, or until ready to serve. Sprinkle with almonds. Makes 4 servings.