Chicken Pasta Salad a l'Orange Recipe
Chicken Pasta Salad a l'Orange Recipe photo by Taste of Home
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Chicken Pasta Salad a l'Orange Recipe

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“I got this recipe from an old cookbook just after I was married 25 years ago," says Ann Berger of Howell, Michigan. "All of my six kids like it—even those who don’t usually eat salad!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 2-1/2 cups uncooked bow tie pasta
  • 2 cups cubed cooked chicken breast
  • 2 celery ribs, thinly sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup fat-free plain yogurt
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup thawed orange juice concentrate
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 6 cups torn mixed salad greens
  • 1/2 cup cubed avocado

Nutritional Facts

1 each: 320 calories, 10g fat (2g saturated fat), 41mg cholesterol, 365mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat, 1/2 fruit.


  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, celery, oranges and olives.
  2. For dressing, in a small bowl, combine the yogurt, mayonnaise, orange juice concentrate, vinegar, sugar, salt and mustard. Pour over pasta mixture and toss to coat.
  3. For each serving, spoon 1-1/3 cups pasta mixture over 1 cup of greens; top with about 1 tablespoon avocado. Yield: 6 servings.
Originally published as Chicken Pasta Salad a l'Orange in Light & Tasty August/September 2007, p21

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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