Low Fat Asian Chicken Pasta Salad Recipe

Low Fat Asian Chicken Pasta Salad Recipe

Ingredients

• 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 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

Method

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.
3. To pasta in bowl, add chicken, spinach, sprouts, bell pepper and green onions; toss to combine.
4. Toss dressing with pasta mixture; refrigerate 2 hours, or until ready to serve.
5. Sprinkle with almonds.
6. Makes 4 servings.
7. Preparation time: 25 minutes.
8. Cooking time: 10 minutes.
9. Chilling time: 2 hours or longer.
10. Per serving: About 435 cal, 15 g pro, 29 g car, 10 g fat, 22% cal from fat, 90 mg chol, 241 mg sod

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