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Chicken Spaghetti Salad

SUBMITTED BY: Holly Siphavong

"'I make this quick dish when I'm in a hurry and don't want a huge meal,' notes Holly Siphavong, Eureka, California."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 ounces uncooked spaghetti
  • 1/2 cup shredded cooked chicken breast
  • 1/2 cup julienned cucumber
  • 1/3 cup julienned carrots
  • 1 tablespoon white vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons canola oil
  • 1 teaspoon minced fresh gingerroot
  • 3/4 teaspoon sugar
  • 1/4 teaspoon minced garlic

DIRECTIONS

  1. Cook spaghetti according to package directions; drain and rinse in cold water. Combine the spaghetti, chicken, cucumber and carrot. In a small saucepan, combine the vinegar, soy sauce, oil, ginger, sugar and garlic. Bring to a boil; remove from the heat. Drizzle over spaghetti mixture and toss to coat.

FOOTNOTE

  • Nutritional Analysis: One serving (1-1/2 cups) equals 282 calories, 7 g fat (1 g saturated fat), 36 mg cholesterol, 343 mg sodium, 34 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2008 by mrsnewhall
Very tasty on a hot summer day! I didn't have cucumber, so substituted a red bell pepper and... MORE


 
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