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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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:
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.
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