Teriyaki Chicken Pasta Salad

Teriyaki Chicken Pasta Salad

Teriyaki chicken pasta salad is a fun variation on traditional pasta salad. Chunks of chicken, peppers, spinach, broccoli, snow peas, tangerines and pineapple almonds topped with an easy-to-use homemade teriyaki vinaigrette.

Ingredients

• 1/3 cup pine nuts
• 4 cups spinach leaves washed and chopped
• 1 4- ounce can mandarin oranges drained
• 1/2 cup craisins
• 1 Red Bell Pepper chopped
• 1 Cup Chopped Snow Peas
• 1 Yellow Bell Pepper chopped
• 1 Cup Chopped Broccoli
• 1/2 pound bowtie pasta cooked and drained
• 1 Large Breast of Teriyaki Chicken *see note

For the dressing

• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 Teaspoon Sesame Oil
• 1/3 cup teriyaki sauce
• 1/3 cup rice wine vinegar
• 1 tablespoon low sodium soy sauce
• 1/4 teaspoon black pepper
• 1/2 cup canola oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 tablespoon brown sugar

Instructions

First, In a jar, combine all the ingredients in the dressing.

Then, Cover with a lid and shake to mix well.

Refrigerate until ready to use.

Chop the chicken and all the vegetables and mix with the pasta and the vinaigrette.

Serve immediately.

Keep leftovers in a sealed container in the refrigerator.

Happy Cooking Time.