Chicken Spaghetti Salad
8 ounces of spaghetti, broken into pieces
3 carrots, peeled and cut into thin strips
3 tablespoons of vinegar
a pinch of sugar
a pinch of pepper
1/2 teaspoon of soy sauce
3 tablespoons of sesame oil
1/2 roast chicken, skinned, boned, and cut into 1 inch pieces
1 cup of Chinese cabbage, cut into thin strips
1 stalk celery, cut into very thin strips
1 cup cucumber, peeled, seeded and cut into small pieces
2 tablespoons of chives
Cook spaghetti pieces in boiling, salted water until just tender, following
package directions; drain.
Blanch carrot strips for 2 minutes in boiling water, drain and let cool.
Mix vinegar, sugar, pepper, soy sauce and oil together. Add pasta, chicken
and vegetables. Sprinkle with chives and serve. Serves 4 |
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