Thursday, June 12, 2008

Chicken Teriyaki Pasta Salad

Prep: 2 hours (marinating), 10 minutes
Yield: 12 servings

1 cup oil
2/3 cup teriyaki sauce
2/3 cup light wine vinegar
6 tbs sugar
1/2 tsp salt
1/2 tsp pepper

Combine dressing and mix well.

6 chicken breasts, cooked, cooled & diced
12 oz cooked bowtie pasta

Marinate in dressing at least 2 hours.

2 oz mandarin oranges, drained
16 oz drained water chesnuts
1 cup honey roasted almonds
1 cup honey roasted peanuts
1 bag dried cranberries
1 bag chopped romaine lettuce
1 bag baby spinach

Toss all together & enjoy!

1 comment:

emily said...

Thanks for the recipe! I made this last night - but only added the spinach and i used splenda instead of sugar.

It was awesome and the hubby and kids loved it!