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Gingered Spaghetti Salad

We love this chilled chicken salad brimming with colorful 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


  • 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


  • 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.
Health Tip: Make this meatless by omitting the chicken and tossing in more edamame, a legume that is higher in protein than most.
Nutrition Facts
1-3/4 cups: 353 calories, 5g fat (1g saturated fat), 40mg cholesterol, 432mg sodium, 53g carbohydrate (6g sugars, 8g fiber), 26g protein.

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Average Rating:
  • cindiak
    Mar 21, 2018

    This is a delicious salad I think gets even better after sitting in the fridge overnight.

  • browns19fan
    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
    Jun 21, 2010