Chicken, water chestnuts a sprightly combination

Savoring the sprightly combination of flavors and textures in this dish of Asian chicken and water chestnut patties, served with a gingered noodle salad with mango and cucumber, diners won't believe their good fortune when they find out it's a low-fat treat, too.

Asian Chicken and Water Chestnut Patties

1 1/2 pound skinless boneless chicken breasts, cut into 1 1/2-inch pieces

8-ounce can whole water chestnuts, rinsed and drained

1 bunch scallions, chopped (1 cup)

1 teaspoon minced fresh jalapeno chili, including seeds

2 tablespoons chopped fresh cilantro

1 1/4 teaspoons salt

2 teaspoons vegetable oil

Six 8-inch wooden skewers

Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions and jalapeno to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.

Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking; then transfer 3 skewers of patties, using a large metal spatula, to skillet, and cook until golden and just cooked through, about 3 minutes on each side.

Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in the same manner

Gingered Noodle Salad with Mango, Cucumber

For the vinaigrette:

6 tablespoons seasoned rice vinegar

1 1/2 tablespoons vegetable oil

1 1/2 teaspoons chopped peeled fresh ginger

1 teaspoon minced fresh jalapeno chili, including seeds, or to taste

1 garlic clove, chopped

For noodles:

8 ounces bean thread (cellophane) noodles

1 cucumber, halved lengthwise and thinly sliced diagonally

1 bunch scallions, thinly sliced diagonally (1 cup)

1 firm-ripe mango, peeled, pitted, and thinly sliced

2 thin carrots, very thinly sliced diagonally

1 cup fresh cilantro sprigs

To make the vinaigrette: Blend all vinaigrette ingredients in a blender until smooth.

To make the noodles:

Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half.

Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water.

Toss noodles with dressing in a bowl. Add cucumber, scallions, mango and carrots, and gently toss. Serve topped with cilantro sprigs.