Friday, April 17, 2009

Chicken Pasta Salad

1/2 cup fat-free mayonnaise
3 Tablespoons low-sodium soy sauce
2 Tablespoons sherry
1/8 teaspoon ground ginger
1/4 teaspoon. pepper
1 cup cooked spiral pasta, drained
2 cups cooked boneless skinless chicken breasts, cut into bite-sized pieces
2 cups fresh snow peas, strings removed and blanched
2 green onions, sliced
1/2 cup water chestnuts, sliced
1/4 cup toasted almonds, for garnish

In a small bowl combine the mayonnaise, soy sauce, sherry, ground ginger, and pepper.Set aside. In a separate bowl combine pasta chicken, snow peas, green onions, and waterchestnuts and toss with dressing mix. Refrigerate overnight. Sprinkle with toasted almondsbefore serving.

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