Summer Spaghettini Salad
I don’t profess to be an expert in the kitchen. I like to cook, I like to experiment, and I like to “jazz” things up. Sometimes my experiments are tasty, sometimes they are not. I’ve been a Type 1 diabetic for nine years (aka juvenile diabetes or insulin-dependent diabetes) and have to account for everything I eat with the appropriate amount of insulin, so I try to eat healthy the majority of the time. (But I have figured out how to have the junk food I like too!) This is one of my more health conscious concoctions.
Summer Spaghettini Salad
-Cook and then cool pasta/noodles of your choice (I used Catelli Smart spaghettini because it has added fibre) I normally don’t rinse pasta for a hot dish, but I did for the salad and then tossed with a bit of olive oil. Put in the fridge to cool.
-Cook chicken breasts. Whatever method you like – I baked them in the oven after marinating in sweet thai chili sauce. (I cooked three breasts at 425 degrees for about half an hour – a meat thermometer is my favourite kitchen utensil. There will be enough chicken leftover to make chicken salad sandwiches tomorrow). When the chicken was cool enough, I shredded it by hand and put in the fridge to cool further.
*I did these two steps this morning before it got too hot outside. I have air conditioning, but my kitchen still gets really hot.
I mixed up the dressing mid-afternoon, while watching a dumb movie (A Perfect Getaway) to escape the heat – it was plus 44 with the humidex (that’s about 111 degrees fahrenheit) this afternoon.
I started with:
¼ cup olive oil
¼ cup rice vinegar
2 tbsp lime juice
2 cloves minced garlic
torn fresh basil and mint
salt/pepper
1 packet of Splenda
*Whisk together and then add more of whatever you think the dressing needs. (I actually started with a different version by adding soy sauce, but it tasted weird, so I threw out that batch).
I finely sliced cucumber, red and yellow peppers, mushrooms, and carrots.
Toss chicken, veggies, pasta and dressing together. Let it sit in the fridge for a couple of hours if you have the time because the chicken will absorb a lot of the dressing and be moist and flavourful. If you don’t have the time, it will still taste good.
prairie girl wonders 
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