Spaghetti squash delivers a little more oomph and a lot more yum to this chicken salad. Not only does squash lend its crunch and texture to the salad, it gives you an extra serving of vegetables. This weeknight, family friendly dish can be prepared with leftover chicken, as well as roasted or poached chicken.
- Cook Time
- Prep Time
- 1 cup mayonnaise, made with olive oil
- Zest and juice of 1 lemon
- 3 teaspoons curry powder
- 1 spaghetti squash
- Extra virgin olive oil
- Freshly ground black pepper
- 6 scallions, sliced thinly
- 3 cups of diced or shredded chicken, about 3 breasts
- 2 cups red or green grapes, cut in half
- ½ cup pumpkin seeds, toasted
- ¼ cup raisins
- 1 cup celery, thinly sliced
- Garnish: chopped flat leaf parsley
1. In a small bowl, whisk mayonnaise, lemon juice, zest, and curry powder together. Season with salt and pepper. Cover, refrigerate, and set aside until ready to use.
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact.
3. Drizzle cut side of squash with evoo, and season with salt and pepper. Place cut side down on prepared baking pan. Roast in a 375°F oven for 30 to 40 minutes, or until a knife can be inserted in the squash with no resistance.
4. With a fork, gently scrape the flesh into a mixing bowl. The strands are fragile, so go gently.
5. Toss cooked squash, scallions, chicken, grapes, pumpkin seeds, raisins, and celery into a large bowl. Add aioli, and gently toss to coat. Season with salt and pepper. Garnish with a sprinkle of flat leaf parsley before serving.