Mandarin Chicken Pasta Salad
"I had this at a party and couldn't get it off my mind. It's a fruity Asian chicken salad that even my family's picky eaters enjoy. I bake my own chicken for more flavor, which adds to the prep time, but pre-cooked or canned chicken will also work just fine."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 1/4 cup vegetable oil
- 2 teaspoons white sugar
- 1/4 cup orange juice
- 1 teaspoon toasted sesame oil
- 2 cups diced cooked chicken
- 1 carrot, shredded
- 1 clove garlic pressed
- 1 teaspoon finely chopped peeled fresh ginger
- 1/3 cup rice vinegar
- 1 (1 ounce) package dry onion soup mix
- 1 (8 ounce) 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 (6 ounce) bag fresh spinach
- 1 (11 ounce) can mandarin orange segments drained
- 1/2 cup sliced almonds toasted
- Carbohydrate 3.90152999983252 g
- Cholesterol 41.5333333333333 mg
- Fat 15.8271333420401 g
- Fiber 1.01699998475761 g
- Protein 15.3059666667588 g
- Saturated Fat 1.97391895897581 g
- Serving Size 1 1 serving (89g)
- Sodium 40.9850000020478 mg
- Sugar 2.88453001507491 g
- Trans Fat 0.858191458452139 g
- Calories 220 calories
Directions 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. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. 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.
