Description
This Tropical Chicken Pasta Salad is a fresh and light potluck dish or lunch for two. It’s got tons of chicken, pasta and tropical fruit.
Ingredients
Scale
- 2 cups shredded chicken breast or rotisserie
- 2 cups cooked small pasta like bowtie or rotini
- 2 stalks celery, diced
- 2 green onions, chopped
- 1/4 cup toasted almonds
- 8 ounce can mandarin oranges, drained and juice reserved
- 8 ounce can pineapple chunks or tidbits, drained and juice reserved
- 6 ounces Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 2 tablespoons of reserved mandarin oranges juice
- 2 tablespoons of reserved pineapple juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
1. Toast the almonds for 5 minutes in a 400 degree oven. Cool completely.
2. Combine sour cream, mayonnaise, soy sauce, honey, salt and pepper, and 2 tablespoons of both the pineapple and mandarin juices. Set aside to thicken.
3. In medium bowl, stir together chicken, pasta, celery, almonds, green onion and fruit.
4. Pour dressing over the salad and stir to coat completely. Taste and add more salt and pepper if needed.
5. Chill until ready to serve. Store in a tightly sealed container for up to 3 days.
Notes
Yogurt or sour cream add a wonderful tang to this salad.
Nutrition
- Serving Size: 1 serving
- Calories: 498
- Sugar: 21g
- Sodium: 561mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 61mg