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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Bartlesville, Oklahoma, Crystal Ralph-Haughn confirms, There's lots of texture in this salad, thanks to the fresh vegetables and water chestnuts, plus tender chicken and juicy mandarin oranges. Ingredients:
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 |
Directions:
1. 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. Yield: 6 servings.
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