The Co-op Food Stores

added 03/07/08

Serves
4

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. Toast the almonds in a dry skillet or a 350º
oven stirring frequently, until golden brown.

1/2
lb. orzo, small shells, ditalini, or tiny bowties

1/2
lb. boneless, skinless chicken breast, cut into one-inch cubes

4
oz. spinach leaves, stems discarded, sliced into strips

1
small red bell pepper, diced

1
cup fresh bean sprouts

2
scallions, sliced

3
Tbs. red or white wine vinegar

2
Tbs. tamari or soy sauce

1
Tbs. sesame oil

1
Tbs. prepared chili sauce or more to taste

1
Tbs. grated fresh ginger

1/4
cup slivered almonds, toasted

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 5 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

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%.