Teriyaki Chicken Salad

This is the salad we had in Island Park for lunch one of the days!

Teriyaki Dressing:

1/2 Cup Extra Virgin Olive Oil

1/4 Cup White Wine Vinegar

Large Pinch Salt

Large Pinch Pepper

1/2 Cup Teriyaki Sauce

3 TBS Sugar

Combine all ingredients and whisk to blend. 

Chicken Spinach Pasta Salad:

8 Ounces Rotisserie Chicken, or cooked chicken, diced. Feel free to add more if you prefer a Meatier Dish (I do).

8 Ounces baby Spinach

1 pound Bow Tie Pasta, cooked according to the directions

1 Can Mandarin Oranges, drained

1 Small Can Sliced Water Chestnuts

1 Bunch (about 5) Green onions, sliced, include the green parts

1 Cup Honey Roasted Cashews

1 Red Pepper, diced

1 tsp Salt

1 tep Pepper

Cooking Directions:

If you have the time, marinate the cooked pasta and chicken in the Teriyaki dressing in the fridge for 1 hour. Usually I simply assemble and mix everything together while the pasta is cooking. When it is finished, add the pasta and mix with the teriyaki dressing. When dishing, be sure to dig to the bottom of the bowl as the nuts and water chestnuts tend to sink.  I usually hold back 1/4 of all the ingredients (except the spinach and pasta) and spread them around the top of the salad for presentation.

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