This is my own take on one of my favorite items from the Macy’s Deli. In college I worked a part time job at Macy’s in the summer and this was my go to lunch until the Deli was closed at our location. After pouting for a brief period I decided to try to make it on my own and was thrilled when I came up with this delicious creation. This pasta salad can be served both cold or warm, although I prefer it cold.


  • 1 Box Gemelli Noodles
  • 3 Boneless Skinless Chicken Breasts (cut into one inch cubes)
  • 2 T. Olive Oil
  • 2 t. Soy Sauce
  • 2 t. Teriyaki Sauce
  • 2 t. Schezwan Sauce
  • 1 Container Sliced Button Mushrooms
  • 1 Small Can Mandarin Oranges
  • 1 C. Snow Pea Pods
  • 1/3 C. Mukimame
  • 1/2 Bottle Kraft Toasted Sesame Dressing
  • Wonton Strips


  1. Heat olive oil, soy, teriyaki and schezwan sauces in a large skillet over medium low heat.
  2. Add chicken to skillet and cook.
  3. Boil noodles according to box directions.
  4. Steam mukimame, peas and mushrooms in a large pot.
  5. Combine chicken, noodles and veggies in a large bowl and toss with dressing.
  6. Garnish with oranges and wonton strips and serve.