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3/4 Cup Plain Yogurt

1 TBSP. Smooth Peanut Butter

1 TBSP. Rice-Wine Vinegar

1 ts. Asian Sesame Oil

1-2 Cloves Garlic, minced

1/4 tsp. Ground Corriander

2 Cups Cubed Cooked Chicken Breast

1 1/2 Cups Cooked Rice Noodles

6 Green Onions, Sliced

1 Red Pepper, Thinly Sliced

1 8 oz. Can Water Chestnuts, drained

2 Cups Mixed Salad Greens

4 tsp. Sesame Seeds, toasted

In a medium bowl, combine yogurt, peanut butter, vinegar, oil, garlic and corriander.  Add the chicken, noodles, onions, bell pepper and water chestnuts, and toss to coat.  Refrigerate with a cover, for 1 hour or more.  Serve over the mixed greens and sprinlke with sesame seeds.

*you may also want to add mandarin orange slices, bean sprouts, crushed peanuts, or all of the above to this dish as garnish*