Here is a great healthy and light lunch recipe you can make using leftover spaghetti. Most of the time i boil a little more pasta than I need so I can use it for something else. In this case, the spaghetti I had leftover, I used to make a nice Teriyaki chicken Noodle salad. 

However, know that you can use all sorts of pasta, like elbow, fusilli, bow tie, etc. All these pastas can be used for salads. If you plan to make a pasta dish the night before, use the extra pasta for a meal the next day. This saves your time, and energy:)








PREPARATION


1. Chill the leftover spaghetti by running cold water over it. I also boiled some sliced baby carrots and chill them along with the pasta.









2. You can get shredded boiled chicken from either roasted chicken or boiling your own and hand shredding it it is up to you 

3. Place the spaghetti in a bowl and add your ingredients.
4. Add chicken, sesame oil, black pepper..
5. Add your cilantro and celery









6. And toss everything together with your teriyaki sauce and some more sesame oil if needed.

As you can see this dish is super easy to make and takes almost less than 5 minutes to throw together. If you are not using left over pasta it will take 10 min more still this dish is quick and easy just the way we like it.









INGREDIENTS 


1.5 cup of boiled spaghetti, chilled
1 cup shredded boiled chicken breast
1/4 cup minced cilantro
1/4 cup minced celery
1/4 cup sliced baby carrots
1/4 cup teriyaki sauce
2 tablespoon sesame oil

1 teaspoon black pepper
Garnish with fresh parsley




NUTRITION INFORMATION


Serving Size: 1 (92 g)      Servings Per Recipe: 4


Calories 447.8     Calories from Fat 80 18%     Total Fat 9 g 13%    Saturated Fat 1.8 g 9%    Cholesterol 84 mg 28%    Sodium 713.6 mg 29%    Total Carbohydrate 75.7 g 25%    Dietary Fiber 4 g 15%    Sugars 4.8 g 19%    Protein 15.9 g 31%




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