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Oriental Chicken Pasta Salad

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ready in: under 30 minutes
serves/makes:   6

recipe id: 64704

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8 ounces spaghetti pasta, broken in half
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 teaspoon cornstarch
2 tablespoons chicken stock, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon chicken stock
1 tablespoon low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon fresh lemon juice
3 cloves garlic, minced
1 teaspoon grated ginger root
2 green onions, sliced
1/3 teaspoon five-spice powder
1 teaspoon 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 and rinse with cold water. Mix pasta with vegetables.

Mix dressing ingredients in a small saucepan and 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.

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Nutritional data has not been calculated yet.

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