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Chilled Grilled & Ready® chicken strips, pasta, and this homemade dressing make for a quick, refreshing salad.
  • Prep Time 0 minutes
  • Cook Time 0 minutes
  • Serves 0
  • Calories
  • Calories
  • Total Fat 0 g
  • Cholesterol 0 mg
  • Sodium 0 mg
  • Total Carbohydrate 0 g
  • Protein 0 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Ingredients

  • 20 ounces Fully Cooked Refrigerated Grilled Chicken Breast Strips
  • 2 cups spiral pasta, uncooked
  • 1/4 cup white wine vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 4 teaspoons sugar
  • 1 clove garlic, minced
  • 2 teaspoons fresh gingerroot, minced
  • 2 cups mushrooms, sliced
  • 1 medium cucumber, halved, sliced
  • 1/2 cup carrot, julienned
  • 1 medium red or yellow pepper, cut into 1/2" pieces
  • 1 small onion, chopped
  • 1 spinach

Cooking Instructions

  1. Cook pasta according to package directions; drain and rinse in cold water.
  2. While pasta is cooking, whisk together the vinegar, soy sauce, oil, sugar, garlic and ginger in a small bowl.  Set aside.
  3. In a large bowl, combine the pasta, Grilled & Ready Chicken Breast Strips, mushrooms, cucumber, carrot, red pepper and onion; pour dressing over salad and toss to coat.
  4. Chill until serve.  To serve, layer spinach leaves on plate and top with pasta salad. 
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