Monday, June 6, 2016

Mandarin Chicken Pasta Salad

This Mandarin Chicken Pasta Salad is an oldie but a goodie. I make it every Summer and it's always a hit. It makes the perfect lunch or light dinner!

Mandarin Chicken Pasta Salad
Serves 6
Cal 292, Fat 11.1g, Carbs 34.6g, Fiber 4g, Protein 12.2g

1/3 cup rice vinegar
1/4 cup orange juice
1/8 cup vegetable oil
1 tsp toasted sesame oil
1 packet onion soup mix (dry)
2 tsp white sugar
1 clove garlic (pressed)
8 oz farfalle pasta
1/cucumber (seeded and sliced)
roma tomatoes (diced)           
carrot (shredded)
6 oz spinach (fresh)
11 oz mandarin orange segments
2 cups cooked chicken (sliced)
1/2 Cup Almonds

To make the dressing whisk together the rice vinegar, orange juice, sesame oil, vegetable oil, onion soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente, drain, and rinse under cold water. Place pasta in large bowl.
To make the salad, toss the cucumber, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture and toss to coat evenly. Serve Immediately. Enjoy!

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