Saturday, August 13, 2011

{soups-salads-and-salad-dressings} Chicken Spaghetti Salad Recipe

 

Chicken Spaghetti Salad Recipe


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

This recipe is:

Quick



    2 Servings
    Prep/Total Time: 20 min.


Ingredients

    3 ounces uncooked spaghetti
    1/2 cup shredded cooked chicken breast
    1/2 cup julienned cucumber
    1/3 cup julienned carrot
    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

    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. Yield: 2 servings.


Nutritional Analysis: 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.




Chicken Spaghetti Salad published in Cooking for 2 Winter 2005, p42





             Beth Layman  :)


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