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Teriyaki Chicken Pasta Spinach Salad
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Description
Try saying that three times fast. Teriyaki chicken over a bowtie pasta on a bed of baby spinach leaves tossed in a delicious dressing.
Ingredients
- 3 whole Chicken Breasts
- 1 cup Teriyaki Sauce (best: Ken’s Honey Teriyaki Marinade)
- 16 ounces, weight Bowtie Pasta
- ½ cups Vegetable Oil
- ⅔ cups White Vinegar
- 6 Tablespoons Granulated Sugar
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 bag Large (or 2 Small Bags) Of Baby Spinach
- 1 bag Craisins
- 2 cans Mandarin Oranges
- 6 ounces, weight Cashews
Preparation
Marinade the chicken breasts with Ken’s Honey Teriyaki marinade, bake, cool and cut into strips.
In the meantime, cook the bowtie pasta, rinse and cool.
Make dressing: Mix the oil, teriyaki, vinegar, sugar, salt and pepper.
To assemble: Toss spinach, pasta, craisins, mandarin oranges and cashews together. Add dressing* to desired coating. Top with chicken breast slices and enjoy.
* Don’t add dressing until right before serving or it will make the spinach soggy.
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JoyAnne on 7.21.2009
Hi CamRose, I’m really excited to see your Recipe for Teriyaki Chicken because my husband Bill said that he is in the mood for Teriyaki Chicken. This looks like a wonderful recipe to make for him. Thanks !