Ingredients for Chicken Pasta Salad
- 1/4 cup red wine vinegar
- 2 tablespoons soy sauce
- 4 1/2 teaspoons olive oil
- 1 tablespoon sugar
- 1 clove minced garlic
- 1/2 cup chopped onion
- 1/2 cup chopped bell peppers
- 1/2 cup chopped bell peppers
- 1/2 cup sliced mushrooms
- 1 1/2 cups cubed cooked chicken breast
- 8 ounces cooked pasta
- 2 cups chopped romaine lettuce
- 1/2 cup segmented oranges
- 1/2 cup Kalamata olives
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How to Make Chicken Pasta Salad
- In a jar with a tight-fitting lid, whisk together 1/4 cup red wine vinegar, 2 tablespoons soy sauce, 1 1/2 teaspoons olive oil, 1 tablespoon sugar, and 1 clove minced garlic.
- Secure the lid and shake well to emulsify the dressing.
- In a non-stick skillet, sauté 1/2 cup chopped onion, 1/2 cup chopped bell peppers, and 1/2 cup sliced mushrooms in 1 1/2 teaspoons olive oil over medium heat until tender-crisp (about 5-7 minutes).
- Remove the vegetables from the skillet and set aside.
- In the same skillet, cook 1 1/2 cups cubed cooked chicken breast in the remaining 1 1/2 teaspoons olive oil until heated through.
- Drain any excess oil.
- In a large bowl, combine 8 ounces cooked pasta (rotini, farfalle, or your favorite shape), 2 cups chopped romaine lettuce, 1/2 cup segmented oranges, 1/2 cup Kalamata olives (halved), the cooked vegetables, and the chicken.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for later (though it's best served fresh!).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
67g
Fat
9g
Carbs
22g
