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Asian Chicken Salad

by Mary Choate
This colorful salad combines small pasta shapes with poached chicken and a variety of vegetables that require no cooking. Make your own variations by adding cucumbers, raw snow pea pods, mushrooms or other vegetables.

1/2 pound orzo, small shells, ditalini or tiny bowties
1/2 pound boneless, skinless chicken breast, cut into 1-inch cubes
4 ounces spinach leaves, stems discarded, sliced into strips
1 small red bell pepper, diced
1 cup fresh bean sprouts
2 scallions, sliced
3 tablespoons red or white wine vinegar
2 tablespoons tamari or soy sauce
1 tablespoon sesame oil
1 tablespoon prepared chili sauce, or more to taste
1 tablespoon grated, fresh ginger
1/4 cup slivered almonds, toasted*
directions
Cook pasta in plenty of boiling water until cooked but still firm (al dente). Drain, rinse with cold water and drain well again.

Place chicken in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer until chicken is cooked through, about five minutes. Cut a piece open to be sure the chicken is no longer pink in the center. Drain and refrigerate cooked chicken until pasta is ready.

Combine chicken, pasta, spinach, pepper, sprouts and scallions. In a separate bowl, whisk together the remaining ingredients, except the almonds. Pour over the chicken mixture, mix well and refrigerate until ready to serve. Sprinkle almonds over top just before serving. Serves four.

suggestions
*Toast the almonds in a dry skillet or a 350 degrees F oven, stirring frequently, until golden brown.

Per serving: 356 calories; 23 g protein; 48 g carbohydrates; 8 g fat; 33 mg cholesterol; 435 mg sodium; % calories from fat: 20%; from saturated fat: 3%.