I have been blogging for about eight years now and have written a wide-range of articles, but this week marks a couple of firsts. For example, my inaugural contribution to The Other Press was a review of a downtown Vancouver food truck - my first foodie contribution of my career. This post also marks a historic first as I will share the recipe for my Zesty Linguine Chicken Salad – which was a recipe developed largely by my not knowing what I was doing. Note that the directions below could feed a family of 10, so either you’re having a party or you’ll have a fair amount left over. So, here goes….
- 1 package of linguine noodles
- 2 chicken breasts, boiled and cut into tiny pieces
- 6 green onions, chopped
- 1.5 cucumbers, chopped into small slices
- 3 or 4 carrots, peeled and chopped into small bits
- 1 bottle of Kraft non-fat Italian salad dressing
- 2 tbsp of white wine vinegar
- Seasoning includes: black pepper, paprika, celery seed, garlic powder, oregano, parsley, chili powder
- Optional parmesan or feta cheese sprinkled on the finished dish
- Prepare your items – boil noodles and chicken breasts separately and cut up vegetables while you wait. Chicken should boil until fully cooked.
- Strain cooked noodles and place into separate bowl filled with cold water. Repeat this process until noodles are cooled.
- Once cooled, place noodles, chicken and vegetables into a sealable bowl or container.
- Put in Italian dressing, white wine vinegar and seasoning
- Seal the bowl/container and mix.
- Refrigerate for about 2 hours.
- Serve it up.
I have no information on calories and all of that, but I think it’s fairly healthy and it was pretty good. I am by no means an expert in the kitchen but think I do OK. If you’re feeling adventurous, try it out. Let me know how it goes.