Chicken Basil Spaghetti Salad
- Number of Servings: 5
Ingredients
Salad6 oz. dry whole wheat spaghetti noodles, broken & cooked1/2 lemon, juiced2/3 C. Red or Yellow bell pepper, diced2 plum tomatoes, diced1/2 C red onion, sliced 8-10 basil leaves1 C. diced grilled chicken breast, skinless1/2 C Feta cheese, fat freeDressing1/4 C. extra virgin olive oil2 T. red wine vinegar1 T. water1/2 tsp. salt1/4 tsp. pepper1/2 tsp. oregano, dry leaves1/2 t. sugar2 garlic cloves, minced
Makes 5 1-Cup servings
After draining cooked spaghetti noodles drizzle juice from 1/2 a lemon and toss noodles. Add remaining salad ingredients and toss.
To mix dressing add all of ingredients and shake well. Drizzle over salad mixture and toss well. Refrigerate for at least one hour before serving to let the flavors blend. Can be made the night before.
Number of Servings: 5
Recipe submitted by SparkPeople user SHELLB39.
After draining cooked spaghetti noodles drizzle juice from 1/2 a lemon and toss noodles. Add remaining salad ingredients and toss.
To mix dressing add all of ingredients and shake well. Drizzle over salad mixture and toss well. Refrigerate for at least one hour before serving to let the flavors blend. Can be made the night before.
Number of Servings: 5
Recipe submitted by SparkPeople user SHELLB39.
Nutritional Info Amount Per Serving
- Calories: 354.3
- Total Fat: 12.3 g
- Cholesterol: 26.3 mg
- Sodium: 37.2 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 7.3 g
- Protein: 21.4 g
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