Menu

Chicken Spaghetti Salad

Add a Review
Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Holly Siphavong, Eureka, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

"I make this quick dish when I'm in a hurry and don't want a huge meal," notes Holly Siphavong, Eureka, California.

Test Kitchen Approved

Chicken Spaghetti Salad

0 | 0 Reviews Add your review
Yield: 2 servings
Prep: 10 min
Cook: 10 min
Save Saved Saving print

Ingredients

  • 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
Text Ingredients

Directions

  1. 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.

Nutrition Facts

1-1/2 cups: 282 calories, 7g fat (1g saturated fat), 36mg cholesterol, 343mg sodium, 34g carbohydrate (0 sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
Loading Popular in the Community
Loading Reviews