Spinach Chicken Pasta Salad with Teriyaki Vinaigrette: Melskitchencafe

A friend of mine made this and I had some at her house and she sent me over to this recipe at Mels Kitchen Cafe. As Roman said,  “it was delicious”  Definitely a keeper for summer days when you don’t want to cook.

The recipe says to marinate the pasta in the marinate for at least an hour but I didn’t and it turned out great.

Dressing:
1 cup canola oil
1/3 – 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 – 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

LOVED IT!!!  ENJOY!

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About melsorens

I'm a SAHM loving life with my two little goofballs. My husband is in dental school so it's really just me and my kiddies for the time being. I'm a believer in good food, I like to cook, I'm not that good but I'm always up to try new things, share recipes and eat some more!! These are a collection of random recipes that I have in stored in a bunch of different places...this is my attempt to become more organized, so enjoy and please let me know if any of these are yummy to you. View all posts by melsorens

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