1/2 lb. small shells or other small pasta
2 c. poached chicken, cut into chunks
4 oz. spinach leaves, stems removed and sliced into strips
1/2 c. bean sprouts
1/2 red bell pepper, cut into strips
2 scallions, sliced
1/4 c. slivered almonds, toasted

DRESSING:

3 tbsp. red wine vinegar
1 tbsp. soy sauce
1 tbsp. sesame or vegetable oil
2 tsp. teriyaki sauce
1 1/2 tbsp. prepared chili sauce
1 tbsp. fresh grated ginger

Prepare pasta according to package directions; drain. In large mixing bowl, combine pasta, chicken, spinach; sprouts, pepper and scallions. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well. Toss dressing with pasta mixture and refrigerate until ready to serve. Sprinkle almonds over top just before serving. Serves 4.