Gingered Spaghetti Salad Recipe
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Gingered Spaghetti Salad Recipe

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We love to make this chilled chicken salad brimming with veggies. Make it meatless by omitting the chicken and tossing in more edamame. —Cindy Heinbaugh, Aurora, Colorado
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 package (16 ounces) whole wheat spaghetti
  • 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

Nutritional Facts

1-3/4 cups: 353 calories, 5g fat (1g saturated fat), 40mg cholesterol, 432mg sodium, 53g carbohydrate (6g sugars, 8g fiber), 26g protein.


  1. 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.
  2. In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions. Yield: 8 servings.
Health Tip: Make this meatless by omitting the chicken and tossing in more edamame, a legume that is higher in protein than most.
Originally published as Gingered Spaghetti Salad in Healthy Cooking June/July 2010, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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browns19fan User ID: 919833 220725
Reviewed Feb. 17, 2015

"This salad gets rave reviews at potlucks and picnics. I omit the chicken so that our vegetarian friends can enjoy it, too."

chein921 User ID: 1180612 183859
Reviewed Jun. 21, 2010


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