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Chicken Spaghetti Salad

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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 274 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 2 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.

Footnotes

  • 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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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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2009 by Ellen Lerch 
Great as written. Next time I think I'll pick up a package of coleslaw mix (shredded cabbage,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by robin santos 
This was pretty good. I added a splash of sesame oil. I agree that this would be fantastic... MORE

 
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