Chicken Pasta Salad With Oranges

• 2 tablespoons cider vinegar
• 2 tablespoons reduced-sodium soy sauce
• 4-1/2 teaspoons olive oil, divided
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 medium onion, coarsely chopped
• 1 medium green pepper, cut into 1/2-inch pieces
• 1 medium sweet red pepper, cut into 1/2-inch pieces
• 1/2 pound fresh mushrooms, sliced
• 3/4 pound boneless skinless chicken breast, cut into cubes
• 4 cups cooked rigatoni or large tube pasta
• 4 cups torn romaine lettuce
• 1 can (11 ounces) mandarin oranges, drained
• 1 can (6 ounces) pitted ripe olives, drained

1. In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-1/2 teaspoons oil, sugar and garlic; shake well and set aside. In a
2. , saute the onion, peppers and mushrooms, in 1-1/2 teaspoons oil until tender. Remove and keep warm. In same skillet, saute chicken in remaining oil until juices run clear; drain.
3. In a large bowl, combine the pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture; toss to coat. Serve immediately.

cider vinegar, soy sauce, olive oil, sugar, garlic, onion, green pepper, sweet red pepper, mushrooms, chicken breast, rigatoni, torn romaine lettuce, mandarin oranges, olives

Taken from www.tasteofhome.com/recipes/chicken-pasta-salad-with-oranges/ (may not work)