1-2 cup shredded cooked chicken -breast bone; (1 pound)
2-2 cup cooked radiatore (short fat rippled pasta) cooked without salt or fat
3-1 1/2 cup diagonally sliced fresh snow - peas; (1/2-inch)
4-1/2 cup diced red bell pepper
5-1/4 cup sliced green onions
6-8 oz sliced water chestnuts; (1 -can) drained
7-1/3 cup plain low-fat yogurt
8-2 1/2 tb low-sodium soy sauce
9-2 tbsp reduced-calorie mayonnaise
10-1/4 tsp pepper
11-1/8 tsp ground ginger
12-1 tbsp slivered almonds (toasted)
1-Combine first 6 ingredients in a large bowl; toss gently, and set aside.
2-Combine yogurt and next 4 ingredients in a bowl; stir well.
3-Add to chicken mixture; toss gently to coat. Sprinkle with toasted slivered almonds.