Ingredients

• 1 , 11 ounce
• 1 , 8 ounce
• 1 , 6 ounce
• 1 , 1 ounce
• 2 cups diced cooked chicken
• 2 diceds Roma tomatoes
• 1 carrot , shredded
• ½ cucumber , scored, halved lengthwise, seeded, and sliced
• 0.5 cups diced red bell pepper
• 0.5 cups coarsely chopped red onion
• 0.5 cups sliced almonds , toasted
• 0.33 cups rice wine vinegar
• 0.25 cups orange juice
• 0.25 cups vegetable oil
• 2 teaspoons white sugar
• 1 teaspoon finely chopped , peeled fresh ginger
• 1 teaspoon toasted sesame oil
• 1 clove garlic , minced

Instructions

1. 1 Whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover dressing and refrigerate until needed.
2. 2 Bring a large pot of lightly salted water to a boil; add bowtie pasta and cook for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. Place pasta in a large bowl.
3. 3 Toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

Nutrition per serving