Oriental Chicken-Pasta Salad

posted by Connie 07-22-98 8:56 PM

Oriental Chicken-Pasta Salad - from the cookbook "Cooking Healthy with no added fat, salt or sugar" by Gloria Rose

8 ounces spaghetti, broken in half
1 to 2 cups broccoli flowerets, steamed until crisp-tender
2 green onion, sliced
1 cup snow peas, steamed until crisp-tender
1 carrot, julienned, steamed until crisp-tender
1/2 cucumber, peeled, seeded, sliced

Oriental Dressing
1 tea. cornstarch
2 Tbls. + 1 tea. chicken stock
1 Tbl. low-sodium soy sauce
3 Tbls. rice vinegar
1 Tbl. fresh lemon juice
3 garlic cloves, minced
1 tea. grated gingerroot
2 green onions, sliced
1/3 teas. five-spice powder
1 tea. apple juice concentrate
2 drops Oriental sesame oil
1 cup shredded cooked chicken (or tuna)

Cook pasta in boiling water in a large saucepan until tender but firm. Drain. Rinse with cold water.

Mix pasta with vegetables.

Mix dressing ingred. in a small saucepan. Bring to a boil. Boil 1 minute, stir constantly.

Pour warm dressing over salad and toss to coat. Add chicken (Or tuna for a variation)

Serve at room temperature. Makes 4 servings.

Note from author: Spraying cooked pasta with No Stick cooking spray keeps it from becoming gummy and herbs and spices adhere better to pasta.

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