Title: Chinese Chicken Pasta Salad
Categories: Pasta Poultry
Yield: 4 Servings

2	c	Shredded cooked chicken breast bone; (1 pound)
2	c	Cooked radiatore
		(short fat rippled pasta)
		Cooked without salt or fat
1 1/2	c	Diagonally sliced fresh snow peas; (1/2-inch)
1/2	c	Diced red bell pepper
1/4	c	Sliced green onions
8	oz	Sliced water chestnuts; (1 can) drained
1/3	c	Plain low-fat yogurt
2 1/2	tb	Low-sodium soy sauce
2	tb	Reduced-calorie mayonnaise
1/4	ts	Pepper
1/8	ts	Ground ginger
1	tb	Slivered almonds; toasted
2	ts	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: 1-1/2 cups).

~ - - - - - - - - - - - - - - - - - Contributor: Cooking Light, May/Jun 1993, page 142 Preparation Time: 0:21

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