Total Time
30mins
Prep 15 mins
Cook 15 mins

I got this recipe from Pampered chef. It is a wonderful light salad, even the kids ate it! The dressing tastes better if made ahead and allowed to "meld" the flavors.

Ingredients Nutrition

Directions

  1. For dressing finely chop gingeroot.
  2. Whisk gingeroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar.
  3. Cover.
  4. Refrigerate until ready to use.
  5. For salad, cook pasta according to package directions drain and rinse under cold water.
  6. Place pasta in large bowl.
  7. Meanwhile score cucumber, remove seeds slice and cut slices in half.
  8. Dice bell pepper, coarsley chop onion.
  9. Add cucumber, bell pepper, onion, mandarin oranges, chicken and almonds to pasta.
  10. Pour dressing over salad and toss.
  11. Serve immediately.
Most Helpful

4 5

4 Stars, very tasty, someone demanded the recipe as soon as I mixed it together. The spinach should be mixed with the pasta in Step 9. To serve at work, I stored the pasta, cucumber, red bell pepper and onion in a large locking bag, and stored each of the following in a separate sandwich locking bag: chicken, drained mandarin oranges, toasted slivered almonds. I carried my container of spinach separately, and the dressing separately. Best to consume all at one sitting; spinach will deteriorate fast once mixed in. Made for My 3 Chefs Spring 2008.