Spinach, Teriyaki Chicken and Bowtie Pasta Salad – Krista
16 oz Bowtie pasta, cooked al dente
-2/3 cup vegetable or canola oil
-2/3 cup teriyaki sauce
-2/3 cup cider vinegar
-1/3 cup sugar
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1 1/2 bags fresh spinach (about 8 cups)
-1- 6 oz bag craisins
-3- 11 oz cans mandarin oranges, drained
-2-8 oz cans sliced water chestnuts, drained and chopped
-1/2 cup parsley, chopped
-1 bunch green onions, chopped, green part only
-1/4 cup sesame seeds
-1 small can honey roasted peanuts or cashews (about 2 cups)
-2-3 cups cooked chicken, cut into slices
Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for two hours. Combine rest of salad dressing (except nuts) in large salad bowl, add pasta and dressing and toss gently.
Add nuts just before serving.
-I like to marinate the chicken in about 1 cup of teriyaki sauce overnight in the refrigerator. Drain the chicken and discard the sauce. Broil the chicken for about 7-10 minutes. Remove from oven and cool completely before adding to salad.
-“Very Very Teriyaki” is my favorite sauce. If using this brand, reduce the amount of teriyaki sauce to 1/3 cup. Make sure to shake the bottle well before using.
_ I usually skip marinating the pasta after it is cooked, I like the pasta to be lighter in color, and the chicken to have a darker color.