Mandarin Chicken Pasta Salad
User Reviews
4.8
30 reviews
Excellent
Mandarin Chicken Pasta Salad
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EASY, ready in 30 minutes, and packed with Asian-inspired flavors!! Juicy sesame chicken, pasta, and lots of healthy vegetables! PERFECT for potlucks, picnics, parties, and planned leftovers!!
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Ingredients
Vinaigrette
- 1- ounce package dry onion soup mix
- 2 to 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- juice from one 10.5-ounce can mandarin oranges add oranges to a separate very large bowl
- 2 to 3 teaspoons granulated sugar
- 2 teaspoons ground ginger or to taste
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- pinch cayenne pepper optional
Salad
- 16 ounces bowtie pasta cooked according to package directions
- 1 to 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces, seasoned with salt and pepper
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 red bell pepper diced small
- 1 cup shredded carrots
- ½ English cucumber diced small
- one 10.5-ounce can mandarin oranges drained and juice discarded
- 4 to 6 cups fresh baby spinach about 6 ounces
Instructions
Vinaigrette
- To a medium bowl, add all ingredients, whisk to combine; set aside.
- Note – You are only adding the juice from one can of mandarins to the vinaigrette. Add the mandarins to a separate very large bowl.
Salad
- Cook pasta according to package directions, drain, and add it to the bowl with the mandarins.
- While the pasta is cooking, to a large skillet add the sesame oil, olive oil, chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through; stir and flip intermittently to ensure even cooking.
- Add chicken and all cooking juices to the bowl with the mandarins and pasta.
- Add the peppers, carrots, cucumbers, additional one can of mandarins (drain juice and discard), spinach, add the vinaigrette, stir and toss to combine and coat evenly.
- Taste the salad and make any additional flavor adjustments such as more salt, pepper, sugar, vinegar, cayenne (doesn’t make it hot but adds flavor), etc. and either serve immediately or chill before serving.
Equipments used:
Notes
- Tip – Because of the large volume of this salad, you may want to add half the spinach to start with to your mixing bowl, and as things get mixed and the spinach wilts a bit, add the remaining spinach and continue mixing.
- Storage: Salad will keep airtight in the fridge for up to 5 days, noting the vegetables will release their natural juices as time passes.
Nutrition Information
Show Details
Serving
1
Calories
457kcal
(23%)
Carbohydrates
47g
(16%)
Protein
29g
(58%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
13g
Cholesterol
60mg
(20%)
Sodium
1165mg
(49%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 457kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 60mg | 20% |
| Sodium | 1165mg | 49% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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