Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          shredded cooked chicken breast boned -- (1 pound)
   2      cups          cooked radiatore
                        (short fat rippled pasta)
                        cooked without salt or fat
   1 1/2  cups          diagonally sliced fresh snow peas -- (1/2-inch)
     1/2  cup           diced red bell pepper
     1/4  cup           sliced green onions
   8      ounces        sliced water chestnuts -- (1 can) drained
     1/3  cup           plain low-fat yogurt
   2 1/2  tablespoons   low-sodium soy sauce
   2      tablespoons   reduced-calorie mayonnaise
     1/4  teaspoon      pepper
     1/8  teaspoon      ground ginger
   1      tablespoon    slivered almonds -- toasted
   2      teaspoons     slivered almonds -- toasted

Preparation:

Combine first 6 ingredients in a large bowl; toss gently, and set aside. Combine yogurt and next 4 ingredients in a bowl; stir well. Add to chicken mixture; toss gently to coat. Sprinkle with toasted slivered almonds. Yield: 4 servings (serving size: 1-1/2 cups).