Warm Chicken Spaghetti Salad - Donna Hay



I remember, when I first started blogging and joined a few groups.  I was afraid to deviate from the assigned recipe and forced myself to follow directions, exactly.  Cooking was not fun.  Including spices, I knew hubby would not like, to be true to a recipe, was just plain silly.

 I have grown up, since then, and now I make the proper adaptations, while attempting to stay true to the recipe. I write this because, this Donna Hay recipe is easy for me to stay true to.  As usual, she makes it easy with ingredients that are accessible and directions that can be followed with little effort.  What is amazing is how good Donna's food is.  This is another delicious recipe.

 I did take one liberty and put the finished product in the microwave so I could serve it warm.  That is simply a personal preference.

 This salad is easy to make.  The only cooking is that of the chicken cutlets and even that is a snap to make.  Throwing everything together is the key.  Spaghetti, chicken, tomatoes, spinach and dressing mixed up makes for a filling meal and a yummy dinner.  This would make a great lunch as well.

 For me, the mustard in the dressing made the salad.  It was subtle but changed the whole dish.

 My camera is broken and I have sent it away.  In the meanwhile, I will be using a sub-standard camera and I ask you to forgive the photos.  
Our weekly group is composed of a group of women who do justice to Donna's wonderful recipe so go on over and check what they have done.     Margaret        Kayte          Gaye     

This week's Wednesday with Donna Hay recipe is  chosen by Kayte  and found on  page 57 of Modern Classics Book I.

Oops, I forget.  I had two button mushrooms which I fried up and added so I can't say, I made no changes to the recipe.

Linked to See Ya in the Gumbo

Comments

  1. AnonymousJune 12, 2013 at 10:23 PM

    This was good - but I didn't care for the dressing. I like the idea of the mushrooms. Next time I will add them.

    ReplyDelete
  2. CakelawJune 13, 2013 at 10:04 AM

    I agree - this was easy and good. Loved it.

    ReplyDelete
  3. Michelle BJune 13, 2013 at 9:57 PM

    I think I would also like this warm (I don't care for cold chicken.) Thanks for linking this week!

    ReplyDelete
  4. KayteJune 24, 2013 at 9:15 PM

    Happy you liked this recipe, definitely a keeper at our house!

    ReplyDelete
  5. LorraineJune 30, 2016 at 9:43 PM

    Where can I find the recipe? I had it many years ago and it was delicious!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more