Recipe - Chinese Chicken Pasta Salad

2 cup Shredded cooked chicken
breast boned; (1 pound)
2 cup Cooked radiatore
(short fat rippled pasta)
Cooked without salt or fat
1 One half cup Diagonally cut or sliced up fresh
snow peas; (1/2inch)
One half cup Diced red bell pepper
One fourth cup Sliced green onions
8 ounce Sliced water chestnuts; (1
can) drained
1/3 cup Plain lowfat yogurt
2 One half tablespoon Lowsodium soy sauce
2 tablespoon Reducedcalorie mayonnaise
One fourth teaspoon Pepper
1/8 teaspoon Ground ginger
1 tablespoon Slivered almonds; toasted
2 teaspoon 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: 1One half cups).
Posted to MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:42:43 0400

From: TheCookie@aol.com