Gingered Spaghetti Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
Ingredients
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1 package (16 ounces) whole wheat spaghetti
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1 cup frozen shelled edamame
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1 teaspoon minced fresh gingerroot
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1 cup reduced-fat sesame ginger salad dressing
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3 cups cubed cooked chicken breast
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1 English cucumber, chopped
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1 medium sweet red pepper, chopped
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1 small sweet yellow pepper, chopped
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1 small red onion, finely chopped
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3 green onions, sliced
Directions
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1.
Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse mixture in cold water and drain well. Meanwhile, stir ginger into salad dressing.
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2.
In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.
Nutrition Facts
1-3/4 cups: 355 calories, 6g fat (1g saturated fat), 40mg cholesterol, 431mg sodium, 52g carbohydrate (8g sugars, 7g fiber), 26g protein.
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