Chicken Pasta Salad

• 2 tablespoons cider vinegar
• 2 tablespoons soy sauce
• 4 12 teaspoons olive oil (divided) or 4 12 teaspoons canola oil (divided)
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 medium onion, coarsley chopped
• 1 medium green pepper, cut into 1/2 inch pieces
• 1 medium sweet red pepper, cut into 1/2 inch pieces
• 12 lb fresh mushrooms, sliced
• 34 lb boneless skinless chicken breast, cut into cubes
• 4 cups cooked rigatoni pasta or 4 cups pasta
• 4 cups torn romaine lettuce
• 1 (11 ounce) can mandarin oranges, drained
• 1 (6 ounce) can pitted black olives, drained

1. In a jar with a tight fitting lid, combine the vinegar, soy sauce, 1& 1/2 tsp oil, sugar, and garlic; shake well.
2. In a non-stick skillet, saute onion, peppers and mushrooms in 1 1/2 tsp oil until vegetables are tender.
3. Remove vegetables from skillet and keep warm.
4. In same skillet, cook chicken in remaining 1 1/2 tsp of oil till juices run clear; drain.
5. In a large bowl combine cooked pasta, romaine lettuce, oranges, olives, cooked peppers, mushrooms and onions and chicken.
6. Pour dressing over all and toss well.
7. Serve immediately.

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

Taken from www.food.com/recipe/chicken-pasta-salad-80164 (may not work)