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Chicken Salad Pasta

There's lots of texture in this salad, thanks to the fresh vegetables and water chestnuts, plus tender chicken and juicy mandarin oranges. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings


  • 1-1/3 cups uncooked spiral pasta
  • 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 cups chopped celery
  • 1 cup green grapes, halved
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped red onion
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup reduced-fat ranch salad dressing
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup slivered almonds, toasted


  • Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine the pasta, chicken, celery, grapes, oranges, water chestnuts, green pepper and onion. In a small bowl, combine the mayonnaise, ranch dressing, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled. Sprinkle with almonds just before serving.

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  • Barbarann
    Jul 6, 2006

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