Mandarin orange and chicken pasta salad

    Mandarin orange and chicken pasta salad


    216 people made this

    About this recipe: All of the light and fragrant flavours of Asian cuisine with loads of fresh veg and the sweet citrus tang of mandarin oranges make this chicken pasta salad a truly beautiful, nutritious and delicious main for lunch or a light dinner!

    Serves: 6 

    • 1 teaspoon finely chopped, peeled root ginger
    • 5 tablespoons rice vinegar
    • 4 tablespoons orange juice
    • 4 tablespoons vegetable oil
    • 1 teaspoon toasted sesame oil
    • 2 tablespoons dry onion soup mix
    • 2 teaspoons caster sugar
    • 1 clove garlic, pressed
    • 225g farfalle pasta
    • 1/2 cucumber - scored, halved lengthways, seeded and sliced
    • 75g diced red pepper
    • 85g coarsely chopped red onion
    • 2 plum tomatoes, diced
    • 1 carrot, grated
    • 175g fresh spinach
    • 1 (295g) tin mandarin orange segments, drained
    • 275g diced cooked chicken
    • 50g flaked almonds, toasted

    Prep:45min  ›  Cook:8min  ›  Ready in:53min 

    1. To make the dressing whisk together the root ginger, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic until well blended. Cover and refrigerate until needed.
    2. Bring a large pot of lightly salted water to the boil. Add the pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
    3. To make the salad toss the cucumber, 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.

    Recently viewed

    Reviews (1)


    Made a very refreshing meal on a hot day. We used the juice from the tin of mandarins instead of orange juice. - 12 Jul 2015

    Write a review

    Click on stars to rate