Description
A quick and satisfying lunch combining farfalle pasta, tender chicken, crisp romaine, mandarin oranges, and toasted almonds with a zesty ginger dressing for a fresh, balanced meal ready in 30 minutes.
Ingredients
6 ounces farfalle pasta
12–14 ounces cooked diced chicken (about 1 3/4 cups)
4 cups romaine salad mix
1 15-ounce can mandarin oranges, drained
1/3 cup toasted sliced almonds
1 cup chopped cilantro
1/2 cup chopped scallions
Wonton strips or chow mein noodles (for crunch)
1–2 small cloves garlic
1 1/2 tablespoons ginger paste
1/4 cup rice vinegar
2–3 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1/4 cup granulated sugar
1/2 cup clear flavorless oil
Instructions
Boil farfalle pasta according to package instructions, drain, and set aside to cool.
Combine romaine salad mix in a large bowl.
Add cooled pasta to the romaine.
Stir in cooked diced chicken.
Drain mandarin oranges and add them to the bowl.
Incorporate toast almonds, cilantro, and scallions.
In a mason jar, combine garlic, ginger paste, rice vinegar, soy sauce, sesame oil, sesame seeds, sugar, and oil.
Secure the jar lid and shake vigorously until dressing is emulsified.
Pour dressing over the salad and toss gently to coat.
Add wonton strips or chow mein noodles just before serving for crunch.
Notes
For best texture, prepare pasta and chicken ahead but dress salad just before serving.
Storage: Refrigerate for up to 2 days. Toss with dressing before reheating.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Mixing
- Cuisine: Asian-Inspired