Teriyaki Chicken Pasta Salad


1⁄2 cup veggie oil

1⁄4 cup teriyaki sauce

1⁄2 cup cider vinegar

1⁄4 cup sugar

1⁄4 teaspoon salt

1⁄4 teaspoon pepper

Marinade for Chicken:

3 pound chicken breasts (about 6 breasts)

1-1/4 cups soy sauce

1⁄2 cup sugar

1 clove garlic – crushed

1⁄4 teaspoon pepper


1 package baby spinach

1 bunch green onions – chopped

1 can mandarin oranges – drained

1⁄2 cup honey roasted peanuts

1 can water chestnuts – drained, chopped (optional) * I didn’t use

Mix teriyaki marinade for chicken. Marinate chicken overnight, or at least 6 hours. Place the chicken in Ziploc bags and mix the marinade in a bowl, then pour into the bags over the chicken. Good to make 2 days prior.

After the chicken is marinated, place the drained chicken on baking sheets bake at 350 for about 45 minutes. Let cool, cut into cubes. Set in refrigerator until ready to assemble salad. Good to make a day before. Discard any leftover marinade. Cook the pasta al dente, according to package directions. Drain, rinse quickly with cold water and toss with a tablespoon olive or Teriyaki sauce and place in refrigerator in covered containers Blend the salad dressing ingredients together using a Pyrex. Keep cold until ready to serve. Can be made 1 day ahead.

Toss the chicken, pasta, and salad ingredients together when ready to serve. Add some dressing and toss again. Eat right away.