Title: Chinese Chicken-Noodle Salad
Categories: Poultry, Salads
Yield: 2 Servings

4 oz Angel hair pasta; uncooked
1 c (1/2-in) diagonally sliced
Fresh snow peas
2 c Shredded cooked chicken
Breast; approx 3/4#
1/2 c Diced red bell pepper
1/4 c Sliced green onions
1 Medium cucumber, peeled,
Halved
Lengthwise, and sliced
-- about 3/4 cup
3 tb Low-sodium teriyaki sauce
2 tb Rice vinegar
2 ts Sesame seeds; toasted
1 ts Dark sesame oil
1/2 ts Salt
1/4 ts Pepper

Recipe by: Cooking Light From: kmeade@ids2.idsonline.com (The Meades)

Date: Fri, 24 May 1996 12:13:11 -0400

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running water;
drain well. Combine pasta mixutre, chicken, and next 3 intredients in a
bowl; set aside.

Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-1/2 cup servings.

Cal 270 (17% from fat) / Prot 26g / Fat 4.9g (Sat 1g, Mono 1.6g, Poly
1.6g); Carb 28.8g / Fiber 2.5g / Chol 54mg / Iron 3.2mg / Sodium 572 mg /
Calc 48mg

Posted to Master Cook Recipes List, Digest #96