Chicken Almond Pasta Salad
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
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
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.