2
Cups
shredded cooked chicken breast -- approx 3/4#
1/2
Cup
diced red bell pepper
1/4
Cup
sliced green onions
1
medium cucumber, peeled, halved
lengthwise, and sliced -- about 3/4 cup
3
Tablespoons
low-sodium teriyaki sauce
2
tablespoons
rice vinegar
2
teaspoons
sesame seeds -- toasted
1
teaspoon
dark sesame oil
1/2
teaspoon
salt
1/4
teaspoon
pepper
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 mixture, chicken, and next 3 ingredients in a bowl; set aside.
Combine teriyaki sauce and next 5 ingredients in a bowl; stir well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.
Yield 4 1-1/2 cup servings.
Chinese Coleslaw
4
cups
Chinese cabbage -- shredded
8 1/4
ounces
Pineapple, crushed -- drained*
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