Ingredients

1/2 pound orzo or any small pasta shape
2 cups cooked chicken breast, cut into chunks
4 ounces fresh spinach leaves, stems removed, sliced into strips
1/2 cup fresh mung bean sprouts
1/2 red bell pepper, ribs removed and cut into strips
2 green onions, sliced with tops or 1 small Vidalia, diced
1/4 cup slivered almonds, toasted

Dressing:
3 tablespoons red-wine vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame or vegetable oil
2 teaspoons bottled teriyaki sauce
1 1/2 tablespoons bottled chili sauce
1 tablespoon fresh-grated ginger

Yield: 4 servings
Prep time: 30 minutes (if chicken is prepared)

Directions

Boil pasta according to package directions, being careful not to overcook. Drain and rinse in cold water; drain well again and place in a large mixing bowl. Add chunks of chicken, the strips of spinach leaves, bean sprouts, red bell pepper and onion. Reserve toasted almonds.

For dressing, combine the red-wine vinegar, soy sauce, sesame oil, teriyaki sauce, chili sauce and fresh ginger in a small mixing bowl. Whisk to blend, then toss dressing with pasta/chicken mixture. Cover and refrigerate until ready to serve. Sprinkle almonds over the top just before serving (toast slivered almonds in a dry skillet on range-top, shaking the pan often to heat evenly).