Asian Sesame Noodle-Chicken Salad

• 220 g spaghetti, uncooked
• 2 cups loosely packed baby spinach leaves
• 1/2 lb. (225 g) boneless skinless chicken breasts, cooked, sliced
• 1 red pepper, cut into thin strips
• 1 can (14 fl oz/398 mL) pineapple tidbits, drained
• 1/4 cup chopped fresh cilantro
• 2 Tbsp. chopped dry roasted peanuts
• 2 Tbsp. sunflower kernels
• 1/2 cup Kraft Asian Sesame Dressing

1. Cook spaghetti as directed on package, omitting salt; drain.
2. Transfer to large bowl; cool slightly.
3. Combine spaghetti with remaining ingredients except dressing.
4. Add dressing; mix lightly.

baby spinach leaves, chicken breasts, red pepper, pineapple, fresh cilantro, peanuts, sunflower kernels, sesame dressing

Taken from www.kraftrecipes.com/recipes/asian-sesame-noodle-chicken-salad-168304.aspx (may not work)