Chicken Salad With Pasta
|Small pasta shells/Other small pasta shapes||1⁄2 Pound|
|Spinach leaves||4 Ounce, stems removed and sliced into strips|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Red bell pepper||To Taste, ribs removed and cut into strips|
|Scallions||2 , sliced|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
|Red wine vinegar||3 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Sesame oil/Vegetable oil||1 Tablespoon|
|Teriyaki sauce||2 Teaspoon|
|Prepared chili sauce||1 1⁄2 Tablespoon|
|Fresh grated ginger||1 Tablespoon|
Prepare pasta according to package directions.
In large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper and scallions.
In a small mixing bowl, mix together remaining ingredients, except almonds; whisk well.
Toss dressing with pasta mixture and refrigerate until ready to serve.
Sprinkle almonds over top just before serving.