Mandarin Chicken Pasta Salad - Recipe from Price Chopper

Mandarin Chicken Pasta Salad

Mandarin Chicken Pasta Salad
SERVINGS: 6-8
PREP TIME: 15M
COOK TIME: 15M
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Chicken breast, pasta, fresh greens, garden vegetables, fruit and nuts combine for a salad that can serve as a full meal option.

  • 1 tsp. finely chopped, peeled fresh ginger
  • 1/3 cup rice vinegar
  • 1/4 cup orange juice
  • 1/4 cup vegetable oil
  • 1 tsp. toasted sesame oil
  • 1 (1 oz) package dry onion soup mix
  • 2 tsp. white sugar
  • 1 clove garlic, pressed
  • 1 (8 oz) package bow tie farfalle pasta
  • 1/2 cucumber - scored, halved lengthwise, seeded and sliced
  • 1/2 cup diced red bell pepper
  • 1/2 cup coarsely chopped red onion
  • 2 diced Roma tomatoes
  • 1 carrot, shredded
  • 1 (5 oz) Organic Girl baby spinach
  • 1 (11 oz) can mandarin orange segments, drained
  • 2 cups pre-cooked, diced chicken breast
  • 1/2 cup sliced almonds, toasted
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Chicken breast, pasta, fresh greens, garden vegetables, fruit and nuts combine for a salad that can serve as a full meal option.

  1. To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover and refrigerate until needed.
  2. Bring a large pot of lightly salted water to a boil. Add the farfalle pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water.
  3. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

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