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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The ingredients for this recipe are tossed together quickly. A great way to use leftover cooked chicken breast. You can serve this on a bed of shredded iceberg lettuce if you want to get fancy. From, Williams-Sonoma Healthy Cooking. Ingredients:
1 english (hothouse) cucumber |
2 tbl. vegetable oil |
1 tbl. asian sesame oil |
2 tbl. reduced-sodium soy sauce |
1/4 c cider vinegar or unseasoned rice wine vinegar |
1 tbl. peeled and grated fresh ginger |
2 tsp. sugar |
1/2 tsp. red pepper flakes |
3 cloves garlic, minced |
1/3 c thinly sliced green onions, including tender green tops |
1/3 c chopped fresh cilantro |
2 c diced, cooked chicken breast meat |
3/4 pound dried spaghetti or linguine |
Directions:
1. Bring a large pot three-fourths full of water to a rolling boil over high heat.
2. Meanwhile, peel the cucumber, halve it lengthwise and scrape out any seeds. Cut crosswise into slices 1/4-inch thick and place in a large bowl.
3. Add vegetable oil, sesame oil, soy sauce, vinegar, ginger, sugar, pepper flakes, garlic, green onions and cilantro and stir to blend.
4. Add the chicken and toss to coat evenly with the dressing.
5. Add the pasta to the boiling water, stir well and cook until tender but firm to the bite, about 10 minutes, or according to the package directions. Drain and rinse under cold running water, then drain again.
6. Add the pasta to the chicken mixture and toss to combine and coat with the dressing.
7. Transfer the salad to a serving bowl or serve on individual plates.
8. Refrigerate within 30 minutes if not serving right away. If refrigerated, bring to room temperature before serving.
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