Pasta Chicken Salad

1 tablespoon canola oil

1 medium sweet yellow onion, chopped

1 medium green pepper, cut into ½ - inch pieces

1 medium sweet red pepper, cut into ½ - inch pieces

3/4 pound boneless, skinless chicken tenders, cut into bite size pieces

1 bunch Romaine lettuce, torn into bite size pieces (4 cups)

2 cups penne pasta, cooked and drained

1/2 pound fresh mushrooms, sliced

1 11-ounce can mandarin oranges, drained

1 6-ounce can sliced ripe olives, drained

Balsamic vinaigrette to taste

Preheat oil on medium-high heat and sauté onion, peppers and mushrooms until tender. Remove and keep warm. In same skillet, sauté chicken until juices run clear. Drain excess grease. In a large bowl, combine pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over and toss to coat. Serve immediately

Balsamic Vinaigrette

1/2 cup olive oil

1/2 cup balsamic vinegar

1 teaspoon Italian seasoning

1/4 teaspoon fresh ground pepper

1/4 teaspoon salt

1 teaspoon granulated sugar

Combine all ingredients in a shaker or screw-top jar. Shake! Shake! Shake! Store in the refrigerator and shake before serving.

Yield: 1 cup

Sarah Carolyn Hardimon, M. S. www.recipeladies.com