Chicken Pasta Salad

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Total Time
20 mins
20 mins

Are you as tired of all the cream cheese and sour cream dishes as I am this holiday season? Looking for something LIGHT? Try this recipe! No cream cheese, sour cream or mayo in sight! This recipe comes from the Light & Tasty magazine. I had to post it because it is FANTASTIC! I loved it! You should try it if you need a break (like I did) and want something light! This does the trick! (I sometimes double the dressing!)

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  1. In a jar with a tight fitting lid, combine the vinegar, soy sauce, 1& 1/2 tsp oil, sugar, and garlic; shake well.
  2. In a non-stick skillet, sauté onion, peppers and mushrooms in 1 1/2 tsp oil until vegetables are tender.
  3. Remove vegetables from skillet and keep warm.
  4. In same skillet, cook chicken in remaining 1 1/2 tsp of oil till juices run clear; drain.
  5. In a large bowl combine cooked pasta, romaine lettuce, oranges, olives, cooked peppers, mushrooms and onions and chicken.
  6. Pour dressing over all and toss well.
  7. Serve immediately.