Instructions: Cook your choice of pasta until done. Drain and run cold water over noodles. Drain thoroughly.

Coarsely shred half the cucumber. (Remove peel if using waxed.) Thinly slice the remainder.

Warm the bottled dressing gently in the microwave (1 minute, 30% power). Add peanut butter and stir well. Add the grated cucumber with its juice. Add more bottled dressing to thin, if necessary. Season to taste.

Toss chicken, sliced cucumber, green onions, garlic, pasta and dressing; mix well. Chop cilantro and sprinkle on top. Let it sit for at least 5 minutes before serving at room temperature.

Variations: Replace peanut butter. Try sesame seed paste; leftover bean hummus; or other nut-butter.

Serving Ideas : For lunch or light dinner with fresh spinach leaves and tomatoes, julienned carrot or red bell pepper; shredded napa cabbage; mandarin orange segments; dry roasted peanuts; or plain.

Description: "Use leftover (cooked) chicken in this Asian pasta salad with cucumber"

NOTES : Poached chicken: cook skinless boneless chicken breast in a mixture of water and white wine or vermouth to cover. Cook until done, about 15 minutes. Cool and drain and shred.

Uses cooked chicken, fresh cucumber and scallions. optional cilantro.

Offhand- salt and pepper, peanut butter, bottled salad dressing, garlic, pasta

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