Saturday, November 14, 2009

Spinach, Chicken, & Pasta Salad with Teriyaki Vinaigrette

This recipe comes from the My Kitchen Cafe blog with a few changes for our tastes. It was so yummy and was perfect for brunch. I do think it is best made the day before.

Dressing:

1 cup canola oil
1/2 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. I think this recipe is best to make the day before and add everything but the spinach and peanuts. Let it sit overnight and then toss the spinach in an hour or so before serving and the peanuts right at serving time.

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