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Chicken Pasta Salad

Chicken Pasta Salad
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."
6 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Chicken Pasta Salad (continued)

Nutrition Facts: 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.
© Taste of Home 2013