Teriyaki Chicken Pasta Salad
Teriyaki Chicken loaded with veggies, mandarin oranges, pasta and of course a sesame dressing makes up the yummiest teriyaki chicken pasta salad ever!
Servings: 6
Ingredients
- 1/2 Pound Bowtie Pasta cooked and drained
- 4 Cups Spinach Leaves washed and chopped
- 1/2 Cup Craisins
- 1/3 Cup Pine Nuts
- 1 Can Mandarin Oranges 4 oz, drained
- 1 Teriyaki Chicken Breast large
- 1 Red Bell Pepper chopped
- 1 Yellow Bell Pepper chopped
- 1 Cup Snow Peas chopped
- 1 Cup Broccoli chopped
For the dressing
- 1/3 Cup Teriyaki Sauce
- 1/3 Cup Rice Wine Vinegar
- 1 Tablespoon Soy Sauce low sodium
- 1/4 teaspoon Sesame Oil
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 Tablespoon Brown Sugar
- 1/2 Cup Canola Oil
Instructions
- In a jar combine all dressing ingredients.1/3 Cup Rice Wine Vinegar, 1 Tablespoon Soy Sauce, 1/4 teaspoon Sesame Oil, 1/2 teaspoon Garlic Powder, 1/4 teaspoon Ground Ginger, 1/2 teaspoon Onion Powder, 1/4 teaspoon Salt, 1/4 teaspoon Black Pepper, 1 Tablespoon Brown Sugar, 1/2 Cup Canola Oil, 1/3 Cup Teriyaki Sauce
- Cover with a lid and shake to combine.
- Refrigerate until ready to use.
- Chop the chicken and all veggies and toss with the pasta and dressing.4 Cups Spinach Leaves, 1/2 Cup Craisins, 1/3 Cup Pine Nuts, 1 Can Mandarin Oranges, 1 Teriyaki Chicken Breast , 1 Red Bell Pepper, 1 Yellow Bell Pepper, 1 Cup Snow Peas, 1 Cup Broccoli, 1/2 Pound Bowtie Pasta
- Serve immediately.
- Store any leftovers in a sealed container in the fridge.
Notes
May be kept in the refrigerator for up to 5 days, but it is best when eaten within 2 days.
Nutrition
Serving: 1g | Calories: 945kcal | Carbohydrates: 54g | Protein: 51g | Fat: 59g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1061mg | Potassium: 951mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3405IU | Vitamin C: 105mg | Calcium: 96mg | Iron: 5mg