This Asian-style salad of chicken, pasta, and
fresh vegetables goes together quickly, tastes great, and leaves you feeling
filled. We like to have a salad meal like this about once a week because it
offers so many things to like.
ingredients
- 8 ounces (225 g) whole wheat orzo, or other small pasta
- 3 tablespoons (45 ml) red wine vinegar
- 1 1/2 tablespoons (30 g) chili sauce
- 1 tablespoon (15 ml) low sodium soy sauce
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (6 g) ginger root, peeled and grated
- 2 teaspoons low sodium teriyaki sauce
- 2 cups (280 g) cooked chicken breast, cubed
- 4 ounces (115 g) fresh spinach, sliced into strips
- 1/2 cup (52 g) bean sprouts
- 8 ounces (225 g) mushrooms, sliced
- 1/2 cup (75 g) red bell pepper, cut into strips
- 1/4 cup (25 g) green onion, sliced
- 2 tablespoons (14 g) slivered almonds, toasted
- Prepare pasta according to package directions; drain and transfer to bowl. Meanwhile, in small bowl, mix together vinegar, chili sauce, soy sauce, oil, ginger, and teriyaki sauce; whisk well. To pasta in bowl add chicken, spinach, sprouts, mushrooms, red bell pepper, and green onion; toss to combine. Toss dressing with pasta mixture; refrigerate for 2 hours or until ready to serve. Sprinkle with almonds
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Each with: 421 Calories (21% from Fat, 32% from Protein, 48% from Carb); 34 g Protein; 10 g Total Fat; 2 g Saturated Fat; 4 g Monounsaturated Fat; 3 g Polyunsaturated Fat; 50 g Carb; 4 g Fiber; 4 g Sugar; 346 mg Phosphorus; 88 mg Calcium; 307 mg Sodium; 642 mg Potassium; 4174 IU Vitamin A; 4 mg ATE Vitamin E; 40 mg Vitamin C; 60 mg Cholesterol
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