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Brown Bag Specials

Singapore "Silly String" Chicken Salad

Makes 4 serving(s)


1/2 of a 1-pound box angel hair pasta (8 ounces)
1/2 cup Japanese-style sesame soy salad dressing*
1 (10-ounce) package carved, roasted chicken breast meat (or 2 cups leftover shredded or diced chicken breast pieces), cold—not hot
1 medium red bell pepper
1 cup snow pea pods


Large saucepan
Large tongs
Large mixing bowl
Liquid measuring cup
Cutting board
Cutting knife
Dry measuring cup
Small, sealable container
Chopsticks, if you dare!


  1. Add water to fill a large saucepan about 3/4 full. Place over high heat. Bring water to a boil.
  2. Very carefully plunk the pasta into the boiling water (break the pasta in half first if you want) and stir immediately with large tongs to prevent sticking. Bring back to a boil over high heat, uncovered.
  3. Start counting the cooking time when the water begins boiling again. Follow the directions on the pasta package to see how long it should cook. (Angel hair usually needs only about 3 minutes to cook because it's so fine.)
  4. Set a large colander in the sink.
  5. When the cooking time is up, pour the pasta into the colander to drain. Use potholders and watch out for the steam. (You might want to ask an adult for help with this step.)
  6. Dump the well-drained pasta into a large mixing bowl. While hot, pour on the dressing from the liquid measuring cup and dump in the chicken.
  7. With the tongs, toss the hot pasta until it's entirely coated with the dressing and the chicken is scattered about.
  8. Refrigerate the entire bowl of pasta for one hour or more.
  9. While the pasta's in the fridge, work on the veggies. Plop a red bell pepper onto a cutting board. Use the cutting knife to slice it in half lengthwise and to cut out the stem and seeds. Then cut the pepper into pieces about the size of matchsticks
  10. Pour out the snow pea pods from the measuring cup to the cutting board. Slice those into matchstick-size pieces, too.
  11. So the veggies stay crisp, sprinkle the bell pepper and pea pod pieces into the pasta just before you pack up the this salad or serve it at the table.
  12. When brown bagging it, pack portions into small, sealable containers. If you're fearless, pack a set of chopsticks, too, so you can show off your salad-eating skills.
  13. Store leftovers, refrigerated, in a covered container for up to 3 days.

*Note: This dressing can usually be found with other Asian ingredients in supermarkets.


Per serving:
320 Calories, 5 g Total Fat, 0.5 g Saturated Fat, 50 mg Cholesterol, 1120 mg Sodium, 44 g Total Carbohydrates, 2 g Dietary Fiber, 8 g Sugars, 27 g Protein, 35% Vitamin A, 110% Vitamin C, 0% Calcium, 15% Iron

Your brain won't think this string is silly. Pasta is one of your brain's favorite fuels.
Brain Food