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Mandarin Chicken Pasta Salad

Reviewed: Jul. 16, 2014
After reading the reviews, I made these changes--- >to save on chopping time of veggies, I purchased a container of "Trinity" in the produce dept, and added 1/2 cup of chopped Vidalia Onion; cut baby carrots I had on hand into small pieces >doubled the dressing recipe, using only 1 onion mix envelope and 1/2 of the oil (oil goes a long way, you really don't need much) >made 3 Cups of chicken >poured 1/2 of the dressing into a bag with the cooked diced chicken, let it marinate for 4 hours before serving At dinnertime, I tossed it all together and served. It was good. BUT The salad was SO MUCH better after it had marinated altogether after 24 hours! Next time I make this (and I will), I'll make it exactly the way I did as described here, EXCEPT I will make a day ahead and let everything marinate, adding the spinach when served so it's not wilted. ANOTHER SUGGESTION, if you don't have time to marinate, skip the dressing and marinating part of the recipe and use "Cardini's Roasted Asian Sesame Dressing" (or your favorite Asian dressing) **Thanks, KatrinP** for posting the recipe!! Isn't it fun to take someone's recipe, personalize it and make it your own???
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