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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.
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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 Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Chicken Spaghetti Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.