Chicken Pasta Salad

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  • 2 T cider vinegar
  • 2 T reduced-sodium soy sauce
  • 4 ½ tsp. olive or canola oil, divided
  • 1 T Pioneer® Sugar
  • 1 clove garlic, minced
  • 1 MED onion, coarsely chopped
  • 1 MED green pepper, cut into ½-inch pieces
  • 1 MED sweet red pepper, cut into ½-inch pieces
  • ½ lb. fresh mushrooms, sliced
  • ¾ lb. boneless skinless chicken breast, cut into cubes
  • 4 C cooked rigatoni or large tube pasta
  • 4 C torn romaine lettuce
  • 1 can (11 oz.) mandarin oranges, drained
  • 1 can (6 oz.) pitted ripe olives, drained


  1. In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-½ teaspoons oil, Pioneer® Sugar and garlic; mix well. In a nonstick skillet, saute onion, peppers and mushrooms in 1-½ teaspoons oil until tender. Remove and keep warm. In same skillet saute chicken in remaining oil until juices run clear; drain.
  2. In a large bowl, combine pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture; toss to coat. Serve immediately.

Nutritional Analysis:

  1. 1 serving, 332 calories, 9g fat, 4g fiber, 37g carbohydrate, 24g protein.
Chicken Pasta Salad
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