Description
I had this at a party and couldn’t get it off my mind. It’s a fruity Asian chicken salad that even my family’s picky eaters enjoy. I bake my own chicken for more flavor, which adds to the prep time, but pre-cooked or canned chicken will also work just fine.
Ingredients
- 1 teaspoon finely chopped, peeled fresh ginger
- ⅓ cup rice vinegar
- ¼ cup orange juice
- ¼ cup vegetable oil
- 1 teaspoon toasted sesame oil
- 1 (1 ounce) package dry onion soup mix
- 2 teaspoons white sugar
- 1 clove garlic, pressed
- 1 (8 ounce) package bow tie (farfalle) pasta
- ½ cucumber – scored, halved lengthwise, seeded, and sliced
- ½ cup diced red bell pepper
- ½ cup coarsely chopped red onion
- 2 diced Roma tomatoes
- 1 carrot, shredded
- 1 (6 ounce) bag fresh spinach
- 1 (11 ounce) can mandarin orange segments, drained
- 2 cups diced cooked chicken
- ½ cup sliced almonds, toasted
Instructions
- To make the dressing
- whisk together the ginger root
- rice vinegar
- orange juice
- vegetable oil
- sesame oil
- soup mix
- sugar
- and garlic until well blended. Cover
- and refrigerate until needed.
- Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain
- and rinse under cold water. Place pasta in a large bowl.
- To make the salad
- toss the cucumber
- bell pepper
- onion
- tomatoes
- carrot
- spinach
- mandarin oranges
- chicken
- and almonds with the pasta. Pour the dressing over the salad mixture
- and toss again to coat evenly. Serve immediately.
Prep Time: 45 mins
Cook Time: 8 mins
Total Time: 53 mins
Servings: 6