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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 20 |
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I developed this recipe when I was asked to bring a salad to a birthday party for my husband's grandfather. Guests raved about my creative dish! —Kathleen Dougherty, Williamsville, Illinois Ingredients:
1 package (1 pound) angel hair pasta or thin spaghetti, broken into thirds |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2 garlic cloves, minced |
2 tablespoons butter |
1-1/2 teaspoons seasoned salt |
1 can (8 ounces) sliced water chestnuts, drained |
2 cans (11 ounces each) mandarin oranges |
1 package (6 ounces) frozen snow peas, thawed and drained |
2 cups sliced fresh mushrooms |
2 cups shredded carrots |
2 bunches green onions, sliced |
dressing: |
2/3 cup canola oil |
1/2 cup white wine vinegar |
3 tablespoons soy sauce |
1 garlic clove, minced |
1 tablespoon sugar |
1 tablespoon honey |
1/2 teaspoon ground ginger |
3 tablespoons sesame seeds, toasted |
Directions:
1. Cook pasta according to package directions. Drain and rinse with cold water; set aside. In a large skillet, saute chicken and garlic in butter until chicken is no longer pink; sprinkle with seasoned salt. Remove with a slotted spoon; set aside.
2. In the same skillet, saute water chestnuts for 2-3 minutes. Drain oranges, reserve 1/2 cup juice. In a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions.
3. In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice; shake well. Pour over pasta mixture and toss. Sprinkle with sesame seeds. Refrigerate until serving. Yield: 20-25 servings.
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