Chicken Pasta Salad
  • 16 ounces cooked bowtie pasta
  • ½ cup oil
  • ⅔ cup teriyaki sauce
  • 6 tablespoons sugar (nowadays I only use about 1 tabelspoon of sugar)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 cups cooked shredded chicken (I like using rotisserie chicken)
  • 10 ounces fresh spinach
  • 6 ounces crasins
  • 22 ounces mandarin oranges or 3 little cans
  • ¼ cup green onions finely chopped
  • 4 tablespoons toasted sesame seeds
  • ½ cup honey roasted almonds or peanuts
  1. Marinate the cooked chicken and cooked pasta in the oil, teriyaki, sugar, salt and pepper mixture at least one hour or up to 24 hours in the refrigerator. Just before service, add all the other ingredients and toss.
  2. (To toast sesame seeds, put seeds in a small sauté pan and cook on med heat for five minutes just until the seeds show some color.)
Recipe by This Week for Dinner at