Monday, June 28, 2010

Teriyaki Chicken Pasta Salad

Teriyaki Chicken Pasta Salad
from Dayna Jamison

4 cups cooked chicken
16 oz. bow tie pasta
20 oz. baby spinach
sliced green onions
12 oz. honey roasted peanuts
mandarin oranges
1/2 cup sesame seeds

2 cups oil
1 1/3 cup Teriyaki sauce
1tp salt
1 tp pepper
1/3 cup sugar

1. Blend ingredients for dressing.
2. Marinate chicken in half the dressing for a few hours.
3. Cook pasta al dente.
4. Discard chicken marinade. Bake or Grill chicken.
5. Mix all salad ingredients together.
6. Toss salad with remaining dressing and serve.

I cut all ingredients for the salad in half. This salad was so light, fresh, and delicious. The Teriyaki dressing was so yummy! We served the salad with a loaf of semolina bread.

1 comment:

Spenny and Nellie Morris said...

I love this salad! I've had it before with crasins in it too-it's delicious!