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Asian Chicken Pasta Salad

Categories:
salads, chicken

8 ounces orzo
--small shells or other small pasta
3 tablespoons red wine vinegar
1 1/2 tablespoon 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 breas
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

1. Prepare pasta according to package directions; drain and transfer to bowl.

2. 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. Preparation time: 25 minutes. Cooking time: 10 minutes. Chilling time: 2 hours or longer.

Per serving: About 435 cal, 15 g pro, 29 g car, 10.8 g fat, 22% cal from fat, 90 mg chol, 241 mg sod.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 4 servings

Preparation Time: 0:00




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