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Friday, August 31, 2007



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)

Cooking Method

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.

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