This chilled chicken salad is full of colorful, nutritious veggies. Make it vegetarian-friendly by omitting the chicken and tossing in more edamame.
Serves: 8
Total Time: 30 minutes
Ingredients
1 package (16 ounces) whole wheat spaghetti, or your favorite noodle
1 cup frozen shelled edamame
1 teaspoon Spice World fresh ginger, (minced) Spice World Minced Ginger, or Spice World Squeezable Ginger
1 cup reduced-fat sesame ginger salad dressing
3 cups cubed cooked chicken breast, or cooked shrimp (optional)
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
sesame seeds, for garnish
Instructions
Cook noodles 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/shrimp, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions and sesame seeds.
