Wednesday, October 7, 2009

Teriyaki Chicken Spinach Salad

This salad was made for the General Relief Society Dinner (before the broadcast). It was delicious, definitely a keeper!

In a blender combine:

1 c. oil

2/3 c. teriyaki sauce

2/3 c. white wine vinegar

6 T. sugar

1/2 t. salt

1/2 t. pepper

Marinate in above mixture overnight or at least a few hours:

16 oz. bowtie pasta (cooked al dente or less)

2-3 c. cooked and shredded chicken

Combine with chicken and pasta just before serving:

9 oz. fresh spinach

6 oz. bag of craisins

2-3 small cans mandarin oranges, drained

2 - 8 oz. cans sliced water chestnuts, drained

1 bunch green onions, diced

1/4 c. sesame seeds, toasted

6 oz. honey roasted peanuts (optional - can leave them in a bowl for each person to add their own)

1 comment:

Tonya said...

We tried this and Ry & I love it! It's our new favorite pasta salad.