Asian Noodle Salad
Noodles are everywhere in today’s galleys, kitchens and restaurants. This is a cold, main dish salad to make ahead and bring out on a hot day.
8-ounce box spaghetti
10-ounce can chunk chicken
4 scallions, sliced (white and light green only)
Medium red or green sweet pepper, cut in bite size
Asian style bottled salad dressing (e.g. Sesame with Ginger)
Cook the spaghetti until it’s firm-tender and drain. Break up the chicken with a fork and toss it (and any juice) with the spaghetti. Add the vegetables and toss. Lightly toss with dressing to taste and chill. Serves 4. (Use tongs or a spaghetti claw.)
Cook's note: Serve as is or sprinkle with crisp Chinese noodles.
See more of Janet Groene’s galley-ready recipes at http://www.CampAndRVCook.blogspot.com