Friday, April 4, 2014

Mandarin Chicken Pasta Salad

With spring just around the corner, I was excited to eating more salads.  I don't know why, but when the weather warms up I am always in the mood for salad!  This salad is perfect to serve for a brunch, or just to add as a side dish.  I like to use chicken that I cook and dice, but when I am in a time crunch, which seems to be often in my life, I just used frozen diced chicken chunks and thaw them in the microwave before mixing in.  I have to say this is absolutely delicious and definitely got me in the mood for spring!


1 tsp. finely chopped peeled ginger
1/3 cup Rice Vinegar
1/4 cup vegetable oil
1 tsp. sesame oil
1 pkg. dry onion soup mix
3 Tbsp. sugar
1 clove garlic or 1/2 tsp. minced garlic

1 box farfelle (bowtie) pasta
1 cucumber peeled and diced (remove seeds)
1/2 cup diced red pepper
1/2 cup red onion, diced
2 Roma tomatoes diced
1 carrot shredded
1 (6 oz.) bag baby spinach
1 (11 oz.) can mandarin oranges, drained
2 cups diced chicken
1/2 cup sliced almonds
6 sliced cooked and crumbled bacon

For the dressing, peel and finely chop the ginger.  Mix together all the ingredients and whisk to blend well.
Refrigerate until ready to use.
For the salad, cook the pasta and drain.  Toss the pasta with the rest of the ingredients.  When ready to serve, pour the salad dresssing over the salad and toss until the salad is covered well.
Serves 12

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1 comment:

  1. This sounds amazingly delicious. Can hardly wait to try it.