Monday, September 13, 2010

Teriyaki Sesame chicken pasta

We went to a fun ward pizza party at the Bishop's house last night. They have an outdoor pizza oven and everyone got to make their own mini personalized pizza. Bishop's wife made homemade pizza sauce and dough that was fantastic.

So Jeremy signed me up to bring a salad. I usually always sign up for dessert (vs. salad), so I was a bit nervous but up for the challenge. I looked through my file folder of recipes I've collected over years but haven't gotten around to making yet. I found this one torn out from a Taste of Home Magazine from August 2007. Yum Yum Yum!! I made it Thursday night first to make sure it was good, and it sure was!! I was snacking on it all day Friday. This isn't a very good picture, but feel I always have to have a picture when posting a recipe.


Teriyaki Sesame Chicken Salad
1 package (16 oz.) bow tie pasta
1 cup vegetable oil
2/3 cup white wine vinegar (I didn't have this so i used half red wine vinegar/half rice wine vinegar)
2/3 cup teriyaki sauce (I used Soy Vay Veri Veri Teriyaki which I would recommend using)
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 oz each) mandarin oranges, drained
2 cans (8 oz. each) sliced water chestnuts, drained
2 cups cubed cooked chicken
1 package (9 oz) fresh spinach, torn
1 package (6 oz.) dried cranberries
6 green onions, chopped
1/3 cup minced fresh parsley
1/4 cup sesame seeds, (toasted in oven at 400 degrees for 3 minutes)

Cook Pasta according to package directions; drain and place in a very large bowl and add cubed chicken. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and chicken and toss to coat. Cover and refrigerate for at least 2 hours.
Just before serving, add the remaining ingredients; gently toss to coat.
(Yield: 22 servings at 1 cup each)

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