Oriental Chicken-Paasta Salad

Relish this hearty Asian salad featuring chicken, pasta and veggies with yogurt-mayonnaise dressing - dinner ready in 30 minutes.

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Servings 10

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ingredients 12
Prep Time 30 min
Total Time 30 min

Ingredients

Salad

8: boneless skinless chicken breast halves (about 1 1/2 lb.)

9: oz. (3 1/3 cups) uncooked rotini (spiral pasta)

16: oz. (4 cups) fresh pea pods, trimmed, blanched*

1: cup diagonally sliced green onions

1: (8-oz.) can sliced water chestnuts, drained, chilled

2: (11-oz.) cans mandarin orange segments, drained, chilled

Dressing

1 1/3: cups low-fat plain yogurt

3/4: cup light mayonnaise

2: tablespoons lite soy sauce

2: teaspoons sherry or fruit juice

1/4: to 1/2 teaspoon ginger

1/4: teaspoon pepper

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Directions

1 Place chicken breast halves in large skillet. Add cold water just to cover chicken. Bring to a boil. Reduce heat to low; cover and simmer 14 to 20 minutes or until chicken is fork-tender and juices run clear. Cool. Cut chicken into cubes.
2 Meanwhile, cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. In large bowl, combine rotini, pea pods, onions, water chestnuts and cooked chicken.
3 In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad mixture; toss lightly to coat. Fold in mandarin orange segments.

EXPERT TIPS

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Expert Tips

Chicken can be poached quickly in the microwave for use in salads. Or prepare chicken ahead of time and store it in the refrigerator for up to two days.

* To blanch trimmed pea pods, place in boiling water; cover and cook 1 minute. Immediately drain and rinse with cold water.