I have been a fan of this salad (adapted from Pampered Chef) ever since I had it at my bridal shower over 13 years ago.  If my memory serves me correct, it was my first encounter with fresh ginger and I just couldn’t (and still can’t) get enough of that distinct flavor!  While there are several components to this dish (making it seem a little cumbersome) and the list of ingredients may seem a bit unusual together  it is so, so good and well-worth the effort!  I hope you’ll give it a try! 

Ingredients:
Dressing:

  • 1 tsp fresh ginger (peeled and finely chopped)
  • 1 clove of fresh garlic (minced)
  • 1/3 c rice vinegar
  • 1/4 c orange juice
  • 1/4 c canola/vegetable oil
  • 1 tsp sesame oil
  • 1 packet of dried onion soup mix
  • 2 tsp sugar

Salad:

  • 8 oz bow tie pasta (cooked accordingly to package directions, drained, and rinsed with cold water)
  • 1/2 cucumber (seeded and thinly sliced)
  • 1/2 c red bell pepper (diced)
  • 6 oz fresh spinach (washed, dried, and stems trimmed if needed)
  • 2 cans of mandarin oranges (drained)
  • 2 c cooked, diced chicken
  • 1/2 c almonds (sliced and toasted)

Directions:

  1. To make the dressing, combine all of the ingredients in a bowl and whisk until well-blended.  Cover and refrigerate until ready to pour over the salad.
  2. To make the salad, combine all of the ingredients in a large bowl.
  3. Top with the dressing and ENJOY! 
Mandarin Pasta Salad with Chicken
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