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Chicken Spaghetti Salad

Chicken Spaghetti Salad

"'I make this quick dish when I'm in a hurry and don't want a huge meal,' notes Holly Siphavong, Eureka, California."
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  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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Reviews

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Great as written. Next time I think I'll pick up a package of coleslaw mix (shredded cabbage, carrots). How easy will that be! and it will up the vegetable ratio. Probably drop the soy sauce ...

Very tasty on a hot summer day! I didn't have cucumber, so substituted a red bell pepper and cut the veggies into smaller chunks to make it easier for my kids to eat. Also just used cut-up chi...

This was delicious! I used rotini pasta instead of spaghetti. The sauce was surprisingly fresh tasting. I didn't have gingerroot, so used a sprinkling of powdered ginger instead. Nice Asian ...

What a GREAT meal on a hot summer day. Good idea for spaghetti leftovers. My family loved it, my very picky daughter had seconds. I did leave out the ginger-root, just because I didn't have any....

This was pretty good. I added a splash of sesame oil. I agree that this would be fantastic on a summer evening, when you don't want to cook!

Very light and fresh! Perfect for summer. I used rice wine vinager instead of white to add to the aisan flavor. I also added some extra veggies, chopped broccoli, celery and snow peas because I ...

This was really good! I used fresh garlic, but then it was too strong, so I did water it down with a tablespoon of water. I also didn't have carrots so I used green peppers. It would also be goo...

I added a few green onions and radishes. I doubled the recipe so I have enough for the next day. I made this for Friday's lunch and today it still tastes good as a cold salad. The sauce gives th...

just made this ,thought it was really good!crunchy dried chow mein noodles sprinkled on top makes it even better!

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