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TYSON'S SAIGON SPAGHETTI SQUASH SALAD

My inspiration for this dish comes from the Vietnamese noodle salads that are served at room temperature. To lower the calories even further, I used spaghetti squash instead of rice noodles.

Dressing ingredients:
6 tablespoon sushi vinegar
3 tablespoon finely chopped shallots
1.5 tablespoon fish sauce
1 tablespoon grated gingerroot
1 tablespoon fresh lime juice
1.5 tablespoon finely grated lemongrass stalks (use micro plane
1 teaspoon chili garlic paste (adjust to taste

Salad ingredients:
1.5 pounds spaghetti squash
1 cup shredded carrots
1 cup julienne cut peeled jicama
1 cup julienne cut, seeded, unpeeled cucumbers
6 ounces Tyson refrigerated fully cooked chicken breast strips
4 tablespoon finely chopped cilantro
4 tablespoon cocktail peanuts, slightly crushed

Directions:
Place whole squash in microwave and cook on Hi about 8-10 minutes or until soft. Let stand a few minutes, and then cut open. Remove seeds, clean out interior. Use a fork to make spaghetti strands and set aside 3 cups. Use remaining squash for something else.
Mix all ingredients for dressing in a salad bowl. Toss in carrots first, followed by jicama. Stir well and then add cucumbers. Set aside 10-15 minutes.
Spray a heavy griddle with nonstick spray, heat until hot. Open package of chicken and spray chicken also. Brown chicken on griddle on both sides.
Divide 3 cups spaghetti strands over 2 bowls. Toss cilantro into salad and divide salad equally over spaghetti, including the dressing. Top with browned chicken and sprinkle with peanuts. Serve.

Yields: 2 servings


TYSON'S SAIGON SPAGHETTI SQUASH SALAD, My inspiration for this dish comes from the Vietnamese noodle salads that are served at room temperature. To lower the calories even further, I used spaghetti squash instead of rice noodles.   Dressing ingredients: 6 tablespoon sushi vinegar  3 tablespoon finely chopped shallots 1.5 tablespoon fish sauce 1 tablespoon grated gingerroot 1 tablespoon fresh lime juice 1.5 tablespoon finely grated lemongrass stalks (use micro plane) 1 teaspoon chili garlic paste (adjust to taste)  Salad ingredients:  1.5 pounds spaghetti squash 1 cup shredded carrots 1 cup julienne cut peeled jicama 1 cup julienne cut, seeded, unpeeled cucumbers 6 ounces Tyson refrigerated fully cooked chicken breast strips 4 tablespoon finely chopped cilantro 4 tablespoon cocktail peanuts, slightly crushed  Directions:       Place whole squash in microwave and cook on Hi about 8-10 minutes or until soft. Let stand a few minutes, and then cut open. Remove seeds, clean out interior. Use a fork to make spaghetti strands and set aside 3 cups. Use remaining squash for something else.       Mix all ingredients for dressing in a salad bowl. Toss in carrots first, followed by jicama. Stir well and then add cucumbers. Set aside 10-15 minutes.            Spray a heavy griddle with nonstick spray, heat until hot. Open package of chicken and spray chicken also. Brown chicken on griddle on both sides.        Divide 3 cups spaghetti strands over 2 bowls. Toss cilantro into salad and divide salad equally over spaghetti, including the dressing. Top with browned chicken and sprinkle with peanuts. Serve.     Yields: 2 servings

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NO PURCHASE NECESSARY. Open to legal residents of the 50 United States and D.C., age 18 and legal age of majority in your state of residence. Void where prohibited. Odds of winning depend on number of entries received. Contest ends at 5:00 p.m. ET on May 31, 2013. For full official rules, click here. Sponsored by Tyson Foods, Inc.

Judging Criteria

40% Healthiness of recipe

40% Overall taste

20% Presentation