Teriyaki Chicken Pasta Spinach Salad - KCTV5

Teriyaki Chicken Pasta Spinach Salad

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

The Salad…

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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