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A little bit Asian, a little bit Italian, this pasta salad blends chicken and vegetables with a quick ginger-soy dressing.
*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently.
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