Chicken Spaghetti Salad
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
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.
NOTES : Nutritional Analysis: One serving (1-1/2 cups) equals 282 calories, 7 g
fat (1 g saturated fat), 36 mg cholesterol, 343 mg sodium, 34 g carbohydrate, 3
g fiber, 19 g protein.