Chicken Pasta Salad

Share Button

Ingredients

  • 2 T cider vinegar
  • 2 T reduced-sodium soy sauce
  • 4 ½ tsp. olive or canola oil, divided
  • 1 T Pioneer® Sugar
  • 1 clove garlic, minced
  • 1 MED onion, coarsely chopped
  • 1 MED green pepper, cut into ½-inch pieces
  • 1 MED sweet red pepper, cut into ½-inch pieces
  • ½ lb. fresh mushrooms, sliced
  • ¾ lb. boneless skinless chicken breast, cut into cubes
  • 4 C cooked rigatoni or large tube pasta
  • 4 C torn romaine lettuce
  • 1 can (11 oz.) mandarin oranges, drained
  • 1 can (6 oz.) pitted ripe olives, drained

Directions

  1. In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-½ teaspoons oil, Pioneer® Sugar and garlic; mix well. In a nonstick skillet, saute onion, peppers and mushrooms in 1-½ 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 pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture; toss to coat. Serve immediately.

Nutritional Analysis:

  1. 1 serving, 332 calories, 9g fat, 4g fiber, 37g carbohydrate, 24g protein.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.