Chicken Pasta Salad Recipe

Chicken Pasta Salad Recipe photo by Taste of Home

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Served warm, this satisfying salad combines pasta, chicken, lettuce, mandarin oranges and romaine and is tossed with a slightly tart dressing. From Coos Bay, Oregon, Diane Conrad comments, "My daughter-in-law gave me a basic dressing recipe, and I adapted it to suit our tastes."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chicken Pasta Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons olive oil, divided
1 tablespoon sugar
1 garlic clove, minced
1 medium onion, coarsely chopped
1 medium green pepper, cut into 1/2-inch pieces
1 medium sweet red pepper, cut into 1/2-inch pieces
1/2 pound fresh mushrooms, sliced
3/4 pound boneless skinless chicken breast, cut into cubes
4 cups cooked rigatoni or large tube pasta
4 cups torn romaine lettuce
1 can (11 ounces) mandarin oranges, drained
1 can (6 ounces) pitted ripe olives, drained

Directions

In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-1/2 teaspoons oil, sugar and garlic; shake well and set aside. In a large nonstick skillet, saute the onion, peppers and mushrooms, in 1-1/2 teaspoons oil until tender. Remove and keep warm. In same skillet, saute chicken in remaining oil until juices run clear; drain.
In a large bowl, combine the pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture; toss to coat. Serve immediately. Yield: 6 servings.

Nutritional Analysis: One serving (2 cups) equals 332 calories, 9 g fat (1 g saturated fat), 48 mg cholesterol, 464 mg sodium, 37 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fruit, 1/2 fat.

Originally published as Chicken Pasta Salad in Light & Tasty December/January 2004, p62