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Spaghetti Squash & Chicken Salad Recipe

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This recipe for Spaghetti Squash & Chicken Salad is from for the LOVE OF COOKING , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken: Dressing:
1 T. molasses 3 T. Freshly squeezed orange juice
1 T. minced garlic 1 T. minced shallot
1 T. finely chopped fresh ginger 2 T. honey
3 T. honey 3 T. balsamic vinegar
¼ c. balsamic vinegar
1 T. olive oil
2 lg. boneless, skinless chicken breasts
Salt & Pepper to taste

Salad:
1 medium spaghetti squash
4 c. arugula or fresh baby spinach
½ c. chopped toasted walnuts or pine nuts (optional)
Directions:
Directions:
Whisk together first five ingredients and set aside. Heat olive oil in non-stick skillet and sear chicken on both sides (about 3 min. each side). Reduce heat to low and add honey mixture to skillet. Simmer 10 minutes or until cooked through. Remove from skillet, slice and set aside to cool.

Cut the spaghetti squash in half crosswise. Remove the seeds, rub inside with 1 T. olive oil and 1 tsp salt. Place cut side down in a pan, add ½ c. water and roast at 400º until squash is soft when squeezed, about 45 min. Remove from pan and scrape out the strands into a bowl. Cover and refrigerate to cool.

Mix the dressing and toss with chicken slices, set aside.
Combine cooled squash and arugula on a large platter. Place sliced chicken on top and sprinkle nuts over.
Personal Notes:
Personal Notes:
The spaghetti squash can alternatively be prepared in the microwave by cooking on high for 8 to 10 minutes. Squash and chicken can be prepared the day before and kept refrigerated until you are ready to toss the salad.
I like to add 2 or 3 T. of crumbled blue cheese to the chicken when I toss it, but that's optional. If you know someone doesn't like blue cheese you can use shredded sharp cheddar instead or just omit cheese.

 

 

 

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