Ingredients
| 3/4 |
cup plain fat-free yogurt |
| 1 |
tbsp peanut butter, smooth |
| 1 |
tbsp vinegar, rice wine |
| 1 |
tsp sesame oil |
| 1 |
garlic clove, minced |
| 1/4 |
tsp coriander |
| 2 |
cups chicken breast, cooked and cubed |
| 1/2 |
oz angel hair pasta |
| 6 |
green onions, cut into 1-inch lengths |
| 1 |
red pepper, thinly sliced |
| 8 |
oz water chestnuts, drained and sliced |
| 2 |
cups lettuce |
| 4 |
tsp sesame seeds, toasted |
Directions
- In a medium bowl, combine the yogurt, peanut, vinegar, oil, garlic, and coriander. Add the chicken, noodles, scallions, bell pepper, and water chestnuts; tos to coat. Refrigerate, covered, at least 1 hour. Serve over the watercress; sprinkle with the sesame seeds.
Categories
Main Dish
|
