Chilled Asian Salad

This recipe is loosely based on my favorite restaurant in town, Granite City. On their menu they have a very similar salad that's hard for me to resist ordering ... each and every time I visit!

1 box linguine
4 chicken breasts
1/2 C. teriyaki glaze or marinade
2 C. Kraft Asian Toasted Sesame dressing
1 C. purple cabbage, shredded
1 C. mandarin oranges
1 C. English cucumbers, de-seeded and diced
1/2 C. red bell pepper, sliced
1/2 C. fresh snow pea pods
1/2 C. shredded carrots
Fresh cilantro

Cook linguine as directed on box. Cook very, very al dente. Rinse immediately in cold water; drain well.
Grill or pan-sear chicken breasts until done. Slice into strips and toss to coat with teriyaki.
In large bowl, combine all vegetables. Add chilled pasta and sesame dressing. Mix well.

Spoon pasta and vegetable mixture onto individual plates. Arrange sliced chicken on top.
Garnish with cilantro.

{LDM}