Teriyaki Chicken-Spinach Salad With Bow-Tie Pasta
This delicious salad can easily be doubled, the salad ingredients are only a guideline you may adjust amounts to taste, I have served this in the past using dry chow mein noodles in place of the almonds or roasted peanuts
Servings 6-8
INGREDIENTS:
1/2 package (16 ounces) bow tie pasta
2 cups cooked cubed chicken (or use as much as you like)
6 tablespoons canola oil
2 tablespoons sesame oil (or can use 1/2 cup canola oil)
1/3 cup white wine vinegar (or can use rice wine vinegar)
1/3 cup teriyaki sauce (can use soy sauce, teriyaki sauce is better to use)
3 tablespoons brown sugar, or to taste
1/4 to 1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 (11 ounce) mandarin oranges, well drained
1 (8 ounce) can sliced water chestnuts, drained
1/3 cup sliced almonds (or can use roasted peanuts
fresh baby spinach, torn (use as much as you like from a 9-ounce package)
3 green onions, chopped
2 tablespoons sesame seeds, toasted
INSTRUCTIONS:———————————–
Cook pasta according to package directions; rinse under cold water, drain well then place in a very large bowl.
Mix in cubed chicken.
In a small bowl combine the canola oil, sesame oil, vinegar, teriyaki sauce, brown sugar, garlic powder and black pepper; pour over pasta and chicken and toss to coat, then cover and refrigerate for 2 hours.
Just before serving add in mandarin oranges and all the remaining ingredients; gently toss to coat.
Serve immediately.
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