Gingered Spaghetti Salad
“We love this chilled chicken salad brimming with colourful veggies. Make it meatless by omitting the chicken and tossing in more edamame.” —Cindy Heinbaugh, Aurora, Colorado
| Servings | Prep Time |
| 8servings | 30minutes total |
| Servings | Prep Time |
| 8servings | 30minutes total |
Ingredients
- 1 package whole wheat spaghetti 16 ounces
- 1 cup frozen shelled edamame
- 1 teaspoon minced fresh gingerroot
- 1 cup reduced-fat sesame ginger salad dressing
- 3 cups cubed cooked chicken breast
- 1 English cucumber chopped
- 1 medium sweet red pepper chopped
- 1 small sweet yellow pepper chopped
- 1 small red onion finely chopped
- 3 green onions sliced
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing.
- In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.
Recipe Notes
Nutrition Facts
1-3/4 cups: 355 calories, 6g fat (1g saturated fat), 40mg cholesterol, 431mg sodium, 52g carbohydrate (8g sugars, 7g fibre), 26g protein.
