Chinese Chicken Noodle Salad
2 cups shredded cooked chicken (about 2 chicken breasts)
4 oz. uncooked angel hair pasta
1 cup sliced snow peas
1 cup broccoli florets
1 cup julienned carrots
1/4 cup julienned red bell pepper
1/4 cup sliced green onions
1 medium cucumber (seeded & thinly sliced)
6 Tbsp. Teriyaki Sauce
1/4 cup rice wine vinegar
2 tsp. dark sesame oil
1 tsp. salt
1/2 tsp. pepper

Boil water and cook pasta for 3 minutes (until done). Remove from water and rinse under cool water. Place snow peas, broccoli and carrots in pasta water and cook for 5 minutes (until crisp-tender). In a small bowl combined teriyaki sauce, vinegar, sesame oil, salt, pepper; stir well. Place pasta, chicken and vegetables in serving bowl and toss well with dressing. Serve room chilled or at room temperature.

My notes: My mom got this recipe from Cooking Light years ago. I've tweeked it a bit, added more veggies & doubled the dressing. I usually increase the chicken as well. It's a good thing to make if you have leftovers and tastes good leftover when the dressing has time to really sit with the chicken and veggies.