McPhersonSentinel - McPherson, KS
  • Salad recipe: Chicken Pasta Salad

  • Chicken Pasta Salad
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  • 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 Member's Mark® Boneless Skinless Chicken Breasts, cut into cubes
    Tender and Delicious
    Member's Mark® Boneless, Skinless Chicken Breasts are an all-natural inspiration for a delicious, nutritious meal the entire family can enjoy.
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    * 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
    * 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.
    * 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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