Teriyaki Chicken Pasta Spinach Salad…
Courtesy of Chef Dave Scott
The Teriyaki Salad Dressing
(Optional, can substitute a Store Bought Salad Dressing)
¼ Cup White Wine Vinegar
Large Pinch of Salt
Large Pinch of Pepper
½ Cup Teriyaki Sauce
3 TBS Sugar
Combine all ingredients, Whisk vigorously (or blend) to fully incorporate
2 Quarters of a Rotisserie Chicken…Breast Meat (removed from the bones) from a single Rotisserie Chicken, Diced ½ inch size
1 Bag (8 ounces) Washed Spinach, stems removed
1 Box (1 Pound) Bow Tie Pasta, cooked al dente according to box directions1 Small Can sliced Water Chestnuts, drained of liquid
Large Can Mandarin Oranges, drained of liquid
1 Bunch (about 5) Green Onions, sliced, include the white and green parts
1 Cup Honey Roasted Peanuts
1 Red Pepper, deseeded, stems removed and cut into 1 inch Julian style pieces
Several turns of a Pepper Mill
If you have the time, cook the pasta and marinate for 1 hour prior to serving.
Combine all ingredients in 3 stages so you can evenly mix everything.
Pour Dressing on the salad.
Serve Cold and Enjoy!
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