Friday, June 4, 2010
1 cup vegetable oil
2/3 cup Teriyaki Sauce
6 T sugar
2/3 cup apple cider vinegar
1/2 t salt
1/2 t pepper
16 oz bowtie pasta, cooked according to package directions
10 oz baby spinach
6 oz craisins
2 cans (11oz each) mandarin orange segments, drained
3 green onions, chopped
1/4 cup toasted sesame seeds
6 oz. honey roasted peanuts
2 cans (8oz) water chestnuts, drained (we usually omit these)
2-3 Teriyaki chicken breasts, cooked and cut into cubes*
Cook the pasta according to package directions. While its cooking mix the dressing ingredients. Drain the pasta and pour the dressing over the pasta in a bowl, cover and put in the fridge, the night before (or at least several hours before) serving so that the pasta can soak it up.
Before serving toss all the salad ingredients together.
*Teriyaki Chicken--many people can find pre-cooked teriyaki flavored chicken breasts at Costco in the freezer section. Just warm them the night before, chop them up, store in the fridge overnight, and add to the salad right before serving. You can also make your own Teriyaki chicken breasts by marinating them.
Teriyaki Chicken Marinade
2.5 pounds chicken breasts (2 large or 3 smaller)
2/3 cup teriyaki sauce
2T soy sauce
1 clove garlic, minced
1 teaspoon fresh ginger root,
2 T lemon juice
Marinate chicken at least one hour. Place chicken and sauce in a square pyrex baking dish. Bake at 325 degrees turning every 20 minutes for one hour, until internal temperature of the chicken reaches 165 degrees or it's fork tender, about an hour.