Description
A vibrant fusion dish that combines tender rotini pasta, shredded chicken, and crisp vegetables in a zesty, soy-based dressing. This refreshing salad balances the savory notes of sesame and soy with the sweet, juicy pop of mandarin oranges. It is the perfect balance of texture and flavor, designed to be prepped in advance and enjoyed cold, making it a reliable and sophisticated choice for family meals, potlucks, or busy work-week lunches.
Ingredients
16 oz rotini or fusilli pasta
4.5 cups baby spinach, chopped
1.5 cups cooked chicken, shredded
0.5 cup red bell pepper, diced
1 cup shredded carrots
0.25 cup green onions, sliced
0.25 cup fresh cilantro, chopped
0.5 cup mandarin oranges
0.25 cup soy sauce
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey or maple syrup
1 tsp fresh ginger, grated
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
Drain the pasta and rinse with cold water to stop the cooking process.
In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, and grated ginger to make the dressing.
In a large mixing bowl, combine the cooled pasta, shredded chicken, spinach, bell pepper, carrots, green onions, and cilantro.
Pour the dressing over the salad and toss thoroughly until all ingredients are well coated.
Fold in the mandarin oranges gently to avoid breaking them.
Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For best results, add the mandarin oranges just before serving to keep them fresh. To make this vegetarian, substitute the chicken with shelled edamame or extra firm tofu cubes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg