Chicken Pasta Salad with Oranges Recipe

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Chicken Pasta Salad with Oranges Recipe
Chicken Pasta Salad with Oranges Recipe photo by Taste of Home
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Chicken Pasta Salad with Oranges Recipe

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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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Chicken Pasta Salad in Light & Tasty December/January 2004, p62

Nutritional Facts

2 cups: 332 calories, 9g fat (1g saturated fat), 48mg cholesterol, 464mg sodium, 37g carbohydrate (0 sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fruit, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken Pasta Salad in Light & Tasty December/January 2004, p62

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